Spaghetti carbonara


  • 300g spaghetti
  • 100g pancetta
  • 100g hard cheese (pecorino or/and parmesan)
  • 50g butter
  • 3 large eggs
  • 2/3 garlic cloves
  • Salt and pepper


  • Boil the spaghetti in salted water.
  • Crush the garlic and put in a wok/pan with the butter.
  • Fry off the pancetta in the pan with the garlic and butter.
  • Cook on medium heat for about 5-7 minutes until the pancetta is golden.
  • Beat the eggs in a large bowl, and crack in some pepper.
  • Mix the cheese (grated) in with the eggs.
  • When the spaghetti is cooked, take all the pans off the heat.
  • Remove the garlic from the pancetta.
  • Using tongs, put the spaghetti into the pan with the pancetta.
    • Don't worry if you're pulling in pasta water too, that's kind of required.
  • Once all the spaghetti is in the pan, put the pasta water to one side.
  • Quickly mix the eggs and cheese mix in with the spaghetti.
  • Using the tongs, make sure the egg/cheese mix is coating all of the spaghetti.
  • Keep moving the mixture around.
  • Put 2 or 3 tablespoons of pasta water into the spaghetti to get a creamy consistency with the Spaghetti (not runny or wet).
  • Serve up and crack some extra pepper over the top if you wish.