Not only is Carbonara delicious, this meal is also budget friendly and on the table in 25 minutes, so you can relax and get set for the weekend sooner!


  • 500g spaghetti
  • 1tbs eextra virgin olive oil
  • 1 clove garlic
  • 150g piece pancetta, rind removed, finely chopped
  • 4 eggs at room temperature
  • 40g (1/2 cup) grated parmesan


  1. Cook pasta in a large saucepan of boiling salted water for about 8 minutes. Drain, reserving 125ml (1/2 cup) cooking water.
  2. Meanwhile, heat oil in a large, deep frying pan over medium heat. Add garlic and pancetta, and cook, stirring, for 6 minutes or until both are light golden. Discard garlic and remove pan from heat.
  3. Whisk eggs, parmesan and 1 tsp freshly ground black pepper in a bowl (don’t add salt as cooking water as pancetta are salty). Add reserved hot cooking water and whisk until well combined.
  4. Return frying pan to medium heat. Working quickly, add hot pasta and toss for 2 minutes or until well coated with oil and pancetta.
  5. Remove pan from heat, add egg mixture, then toss for 1 minute or until egg mixture is creamy and warmed through (the heat from the pasta and pan will cook and slightly thicken the egg mixture without scrambling it).
  6. Divide carbonara among plates and scatter with extra parmesan. Serve immediately.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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