Pasta Carbonara



Carbonara is the one of the UK's favourite Italian dishes. It's delicious, yet can cost a fortune in a restaurant. When you know how simple it is to make you'll wonder why you don't make it at home more often.


  • 200 g dried spaghetti
  • 150 g smoky pancetta
  • 2 whole eggs
  • 2 extra egg yolks
  • 75 ml cream
  • 1 wedge Parmesan
  • 2 slices bread


PASTA CARBONARA | Preheat oven & boil water

Preheat oven & boil water

Preheat an oven to 150°C. Bring a large pan of salted water to the boil.

PASTA CARBONARA | Blitz the bread & toast

Blitz the bread & toast

Blitz up the foccacia into small crumbs and lay out on an oven tray. Toast these crumbs to a golden colour in the oven until dry and crisp.

PASTA CARBONARA | Cook the pasta

Cook the pasta

Add the pasta to the boiling water, stir well to avoid it sticking together and cook for 8-10 minutes.

PASTA CARBONARA | Fry off the pancetta

Fry off the pancetta

Dice the pancetta into small pieces and fry in a hot, dry pan until golden and crispy.

PASTA CARBONARA | Beat the eggs & cream

Beat the eggs & cream

Beat the egg, the yolks and cream in a separate bowl and stir through a generous handful of grated parmesan and plenty of black pepper.

PASTA CARBONARA | Toss everything together

Toss everything together

Drain the pasta when just cooked and add back to the hot pan with the egg mix and crispy bacon. Stir well to coat every strand and then transfer into a serving dish.

PASTA CARBONARA | Add breadcrumbs & serve

Add breadcrumbs & serve

Top with the toasted crumbs and more grated parmesan before serving. Serves 2



For a different kind of lasagna


I want to make this recipe, but I don´t recognize the cream, can I use any Cream to make the Souce.


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