Spaghetti a la Carbonara

Spaghetti a la Carbonara

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To serve – 2

Preparation time – 5 minutes
Cooking time – 12 minutes

A really quick and delicious pasta classic. Try stirring through a handful of chopped parsley at the end.


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200 g/7 oz dried spaghetti 4 thick rashers pancetta, diced 2 tbsp olive oil 1 clove garlic 1 large egg Salt and freshly ground black pepper 50 g/1 ¾ oz Parmesan cheese, finely grated


  1. Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions or until al dente*.
  2. While the pasta is cooking, fry the pancetta in the oil for 4 minutes or until golden brown. Add the garlic and cook for 2 more minutes, taking care not to let it burn, then turn off the heat.
  3. Beat the egg and stir in half the grated Parmesan with a good grind of black pepper.
  4. When the spaghetti is ready, reserve a ladleful of the cooking water and drain the rest.
  5. Tip the spaghetti into the bacon pan and pour in the egg mixture. Mix it all together, adding enough of the cooking water to make a thick shiny sauce that clings to the pasta.
  6. Divide between 2 warmed bowls and sprinkle over the rest of the Parmesan and some more black pepper.

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