Spaghetti Carbonara

Don't worry about the raw egg - the heat of the cooked pasta ensures it is cooked through as you mix it all together.
ServesPrep / Cooking TimeDifficulty
4 25 minutes 1

If you have invested in a Pasta Machine to make your own pasta, the world is your oyster - you can make whichever pasta you fancy.

However, if its speed you are looking for, most supermarkets have a fantastic array of fresh and dried pasta to choose from.


When cooking the pasta, put a little olive oil in the water before adding the pasta - this stops the pasta sticking together or to the pan.



1 tbsp of olive oil
400g pancetta or smoked bacon lardons
4 spring onions, topped, tailed and thinly sliced
500g pasta of your choice
5 egg yolks (white not required)
150ml single cream
150ml freshly grated Parmesan cheese
Fresh sea salt and freshly ground black pepper
20g Torn basil leaves


  • In a large frying pan, add a little olive oil and pop in the pancetta or bacon lardons, give a twist of salt and pepper and cook on a medium heat till the meat is just a little crispy (but not crozzled!)
  • Add the spring onions, keeping the heat low.
  • In the meantime, using a large saucepan, add the pasta to boiling water with a little salt and a splash of olive oil and cook the pasta for 8 minutes or until al dente.
  • When cooked, remove the pasta from the heat and drain thoroughly. You may want to rinse the pasta with freshly boiled water from the kettle as this rinses the excess starch away.
  • Return the pasta to the saucepan and add the meat mixture. Pour over the egg yolks and mix quickly and thoroughly so that the pasta is covered so that the eggs are cooking themselves from the heat of the pasta. Put the lid on the pan and leave to stand for just a minute or two.
  • Remove the lid and add the fresh cream and mix again
  • Turn the contents of the pan into a large pasta serving dish, sprinkle with the freshly grated Parmesan (I prefer slivers) and the torn basil leaves.
  • Serve with garlic bread or a small green side salad.
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