Spaghetti Alla Carbonara

Spaghetti Alla Carbonara

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Made with these products:

Serves: 4
Preparation Time: 10 Minutes plus Making Pasta
Cooking Time: 7-8 Minutes
Tools: Pro Slicer/Grater / Pasta Fresca or Italian Pasta Maker


  1. Using the High Speed Slicer Shredder fitted with the fine shredding plate, finely grate the Parmesan cheese. Beat the eggs together with a fork then mix in the cheese and season with salt and freshly ground black pepper.
  2. Cut the pancetta into thin strips. Heat the oil in a frying pan and sauté the pancetta and garlic for 4-5 minutes, or until the pancetta starts to brown. Remove from the heat and discard the garlic.
  3. Meanwhile place the spaghetti in a pan of boiling lightly salted water and cook for 2-3 minutes, if fresh, until al dente. Allow 6-8 minutes if you have dried the pasta.
  4. Drain the pasta and add the pancetta and egg mixture. Toss well to cook the eggs until they are creamy. Serve immediately, sprinkled with freshly ground black pepper.

Cook's Note: If pancetta is unavailable replace with smoked streaky bacon rashers, increase to 200g (7oz).


  • 75g (3oz) Parmesan cheese
  • 3 eggs
  • salt and freshly ground black pepper
  • 150g (5oz) smoked pancetta, sliced
  • 15ml (1 tbsp) olive oil
  • 1 clove garlic, halved
  • ¾ quantity of fresh spaghetti, about 450g (1lb)

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