Spaghetti Carbonara


Yummm! Pasta is my favourite food ever, but I have to say I’m not a massive fan of creamy pastas but this recipe is a cracker! It is a Marco Pierre White dish and despite the addition of cream it is a surprisingly light yet satisfying and comforting meal. Also, even though it is a MPW dish, don’t be scared – it’s really simple, quick and all about the ingredients! This should be eaten as soon as it is ready, so make sure you’re all ready to go!

Serves 4


  • 8 slices of pancetta
  • 500g packet of spaghetti
  • 8 egg yolks
  • 1/2 cup of thickened cream
  • 1-2 cups of grated Parmesan, plus extra to serve
  • salt and pepper, to taste
  • Parsley, chopped, to serve (optional)



Preheat your oven to 180 degrees.

Lay pancetta on a baking tray lined with baking paper and cook until it is crispy (approx 10-15 minutes), then when cooled slightly cut into thick pieces.

Fill a large pot with water and bring to the boil. Marco suggests that a significant amount of salt needs to be added to the water (~1/4 cup). Use ordinary table salt, rather than the good stuff. He also suggests using a large frying pan as the lid for the pan as the water boils and the pasta cooks (the reason will be explained in a bit!). Once the water is boiled add the pasta and cook until al dente ( so still with a bit of bite to it).

While the pasta cooks, combine the egg yolks and cream and whisk with a fork until combined.

Drain the pasta, then add to the frying pan you were using as your lid and place over a medium heat. Then add the egg and cream mixture and stir to combine, making sure all the pasta is coated with the sauce. At this stage I also stirred in some cracked pepper. What using the already hot frying pan does, is ensures that when the egg and cream mixture is added that the temperature of the pasta will not cool down too much as the the pan is already warm.

Sprinkle some of the parmesan on each of the serving plates and some of the cooked pancetta and then add some of the pasta. Continue this layering process until all of the pancetta is used up. Season the dishes with salt and pepper to taste and add the parsley Β if you’re using it.

And that’s it! It’s a really simple dish and super tasty without feeling gluggy or heavy. And to be honest what can be better than pasta and bacon!

Happy eating!! xx


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