Simple Gourmet Cooking

15 Amazing Minutes To The Perfect Spaghetti Carbonara

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Mmmm, Spaghetti Carbonara!

Just the sound of it makes you think of a beautiful creamy dish;
Soft spaghetti and crispy pancetta, covered in a creamy sauce
topped with lashings of parmesan cheese

Well that’s the problem, right there.
There is no cream in a traditional Italian spaghetti carbonara

If you follow along with my recipe below, you will learn how to make the perfect spaghetti carbonara in just 15 minutes, that you will be able to amaze your family, friends and loved ones with




Spaghetti Carbonara Ingredients

200g Spaghetti

200g Pancetta (or smoked bacon lardons)

6 Large Free-Range eggs

50g Parmesan Cheese (finely grated)

2 tbsp Olive Oil


Black Pepper


Spaghetti Carbonara Method

Bring a pan of water to the boil, add a touch of salt, and then add the spaghetti. Bring back to the boil and then reduce heat and simmer for ten minutes.

Whilst the spaghetti is simmering, heat the olive oil in a deep frying pan. Add the pancetta or bacon lardons, and fry for 3-4 minutes until crispy.

Turn off the heat, but leave the frying pan on the stove, to retain it’s heat.

Crack 3 whole eggs into a bowl. Add a further 2-3 egg yolks, some freshly ground black pepper and 2/3 of the grated parmesan, and whisk.

When the spaghetti is cooked, drain it but retain some of the water. This will come in handy for loosening the sauce if the eggs start to cook too much.

Put the spaghetti in the pan with the pancetta and quickly mix around, so it picks up the oil from the meat, but doesn’t lose it’s heat.

Pour in the eggs/cheese mixture and mix in thoroughly.

If the eggs start to cook, remove the pan from the residual heat on the stove, and add 1-2 tablespoons of the water from the spaghetti.

Serve in a bowl, or on a plate, the choice is yours, and garnish with the remaining parmesan cheese.



This could be made into an ova-vegetarian dish by substituting yeast flakes for the cheese,
and quorn or tofu for the pancetta.

Unfortunately the eggs are an essential part of the dish.


Have fun with it, and let me know in the comments how you get on
Chef Keith



  1. Thanks for the fantastic video Keith πŸ™‚

    Looks so simple the way you have prepared that meal, might win some points with her indoors, so i will be giving this a go πŸ™‚

    Keep up the great work πŸ™‚


  2. Nice one Keith! Once I tried carbonara the Classic Italian way you realise how bad the bastardised cream version is! I’ve made this with yolks only, I’ll have to try it with yolks and whole eggs next time.

  3. Yum!

    When my now teenage daughter was young she used to refer to carbonara as breakfast spaghetti.

    When she and her senior class went to Rome last year she was the only one who knew what it was!

  4. Great Kieth you have taken the words out of my mouth as that is more or less how I make it although the tip for adding some pasta water is a good idea and something I will remember for the future. Thanks. Tomorrow I’m cooking wild Asparagus fritters if you like I’ll post you the recipe, but I guess you already know.

  5. Wonderful. I have always loved spaghetti carbonara, but sometimes it is just too heavy with cream. Looks easy. I will have to try it, even though I rarely cook such things myself.

  6. This version contains the egg quantity that I think I will prefer over the recipe duplicated from the food network. (Sorry Food Network!) Thank you for sharing!


  7. I agree no cream, and your method is the same as mine and yes it’s one of my favorites, I do not understand who allowed cream in so many Italian dishes like the Alfredo sauce, No Cream.
    I am a Chef of 40 plus years your video is nice done.
    Chef Ernie

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