Creamy, Egg-Based Carbonara

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Serves 2

  • 170g smoked pancetta, roughly diced
  • 250g spaghetti
  • 60g parmesan cheese
  • 2 whole eggs
  • 2 egg yolks
  • half tsp minced garlic
  • salt and pepper to taste
  • half a spring onion to garnish, finely chopped


  1. Put a pot of water on to boil for the spaghetti.
  2. While waiting, finely grate or powder the parmesan cheese. Put the eggs and egg yolks into a large mixing bowl, add the parmesan and about half a teaspoon of pepper and lightly whisk together.
  3. When the water is boiling, add the spaghetti and cook until it is ‘al dente’ (slightly firm in the middle).
  4. While the pasta is cooking, fry off the pancetta in a hot pan with a small amount of oil for about 8-10 minutes until it just starts to brown.
  5. When the pasta is ready, drain the water and add the pasta to the pan with the pancetta. Toss the pancetta through the pasta and turn off the heat.
  6. Transfer the pasta and pancetta into the mixing bowl with the eggs and mix all the ingredients together with tongs, using the residual heat of the pasta and pancetta to cook the eggs out.
  7. Season to taste with salt and pepper and serve. Garnish with some grated parmesan and chopped spring onion.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.