Spaghetti carbonara

This authentic Italian spaghetti carbonara uses egg yolks to achieve its iconic silky texture.

  • 30 mins cooking
  • Serves 4
  • Print
Use leftover egg whites to make a pavlova, meringues or an egg-white omelette.


Spaghetti carbonara
  • 375 gram spaghetti
  • 7 eggs
  • 150 gram pancetta, sliced finely
  • 1/2 cup (40g) finely grated parmesan cheese


Spaghetti carbonara
  • 1
    Cook pasta in large saucepan of boiling water until tender. Drain pasta; return to pan.
  • 2
    Meanwhile, lightly beat 3 eggs in small bowl until combined. Separate remaining 4 eggs, reserving 4 half shells. Return egg yolks to reserved shells.
  • 3
    Heat oiled medium frying pan over medium heat; cook pancetta until crisp. Add pancetta and any cooking oil in pan to pasta; gently stir over low heat until coated. Remove from heat and allow to cool slightly. Stir in beaten eggs and cheese; season to taste.
  • 4
    Divide pasta between shallow bowls; top with half shells with egg yolks. Each person pours the egg yolk over the hot pasta and stirs it through.


If the eggs are added too soon to the hot pasta, they may scramble. Refrigerate the leftover egg whites and use to make a pavlova, meringues or an egg-white omelette. If not using within 2 days, freeze egg whites in a small container.

More From Women's Weekly Food