Carbonara Sauce

Picture coming soon

  • 360g spaghetti
  • 200g (pancetta) or bacon
  • 2 whole eggs and 1 yolk
  • 80g grated Parmigiano or Pecorino (ewe's cheese)
  • olive oil
  • salt
  • pepper


  • Bring a large pan of water to the boil (you will need at least 4 litres for this amount of pasta - if you're doing it for more than 4 servings add an extra litre every 100g pasta), adding two not too full dessertspoons of coarse salt when water starts to boil.
  • Throw in the pasta about a minute after the salt.
  • Do NOT break the spaghetti! Even if they don't fit in the pan, the best way is to hold them in a bunch vertically and immerse. Let go and they will fan out in all directions, and as they soften will sink and cook just perfect.
  • When the pasta is nearly ready (see packet of pasta for cooking time) shallow fry in a nonstick pan the diced pancetta for only a couple minutes, it doesn't need more.
  • Drain the pasta and throw it in the pan together with the pancetta and continue to fry it, adding a little glug of olive oil. (The pasta needs to be just short of "al dente" when you drain it as it will continue cooking in the pan.)
  • Off the heat prepare a large serving bowl and lightly whisk two full eggs and one yolk with a pinch of salt and the grated cheese.
  • Throw the pasta sauteed with the pancetta on top of it and give it a quick mix before serving.
  • Season to taste with freshly ground black pepper.

Cook's tip

Even if you are making a different version of carbonara remember never to throw the eggs in full heat (ie directly in the pan) as they will overcook and you'll find yourself with scrambled eggs! They will cook just enough with the heat from the pasta in the bowl.