Rick Stein's Spaghetti Alla Carbonara

READY IN: 20mins




  • Cook the pasta in salted boiling water until al dente.
  • Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).
  • Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden.
  • Add the garlic and parsley, heat for a few more seconds then remove from the heat.
  • Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
  • Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together.
  • The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.
  • Serve with the remaining cheese sprinkled on top.