Spaghetti Carbonara
Serves 2·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 200 | g | spaghetti |
| 2 | teaspoons | olive oil |
| 100 | g | pancetta (or bacon)(in one piece) |
| 4 | tablespoons | Noilly Prat (or white wine) |
| 1 | egg yolk | |
| 1 | whole egg | |
| 4 | tablespoons | freshly grated parmesan(about 20g) |
| black pepper and fresh nutmeg | ||
| 1 | mounded tablespoon | butter(about 20g) |
| onion(fried with bacon) |
Method
1.Bring water to a boil, add salt, and cook the pasta.
2.Cut the rind off the pancetta and add to a pan with the oil over medium-high heat. Dice the rest of the pancetta or cut into strips and add to the pan; fry for about 5 minutes until starting to crisp.
3.Add the vermouth (or white wine) and bubble away for about 3 minutes until about 2 teaspoons of syrupy wine-infused bacon fat remain. Remove from heat.
4.Prepare the egg mixture by beating the yolk, whole egg, cheese, pepper, and nutmeg together in a bowl with a fork.
5.Once the pasta is cooked, shake off excess water and add to the pan with the bacon. Add the butter and toss with the pasta.
6.Remove the pan completely from the heat. Pour the egg mixture over the pasta and quickly and thoroughly turn the pasta to coat. The residual heat of the pasta will cook the eggs into a creamy sauce. Do not turn the heat back on.
Recipe Notes
AI · may be inaccurate
Substitutions
- pancetta → 3 or 4 rashers of streaky bacon (availability)
Tips
You can add a couple of tablespoons of double cream to the egg-and-cheese mixture if desired, but use 2 yolks instead of 1 yolk and 1 whole egg.
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