Spaghetti Carbonara


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Olive oil, 3 tablespoons
  • Pancetta or thick-cut bacon, ¼ lb (125 g), chopped
  • Garlic, 2 large cloves, minced
  • Dry white wine, cup (3 fl oz/80 ml)
  • Eggs, 3, at room temperature, beaten
  • Parmesan cheese, cup ( oz/45 g) freshly grated
  • Salt and freshly ground pepper
  • Spaghetti, 1 lb (500 g)
  • Fresh flat-leaf (Italian) parsley, ¼ cup ( oz/10 g) minced


  • Make the sauce

    Bring a large pot of water to a boil. In a large frying pan over medium heat, warm 1 tablespoon of the oil. Add the pancetta and 3 tablespoons water and cook until the water has evaporated. Add the garlic and the remaining 2 tablespoons oil and cook, stirring occasionally, until the pancetta is slightly browned, about 4 minutes. Stir in the wine and cook until the wine evaporates slightly, about 1 minute; set aside. In a large serving bowl, beat the eggs with the cheese and ¾ teaspoon salt; set aside.

  • Cook the pasta

    Meanwhile, add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about ½ cup (4 fl oz/125 ml) of the cooking water. Working quickly, add the hot pasta to the egg mixture and toss to combine. Add as much of the cooking water as needed to achieve a nice coating consistency for the sauce. Add the pancetta, a generous amount of pepper, and the parsley. Toss again and serve.