Pasta Carbonara




Serves 4

• 140g pancetta cubes or strips

• 500g spaghetti No.5

• 4 medium sized eggs

• 2 cloves garlic

• Extra Virgin Olive Oil

• Salt and pepper to taste




1. Bring 1 large pot of water to the boil and salt generously. Once water is boiling add spaghetti and cook al dente.


2. While spaghetti is cooking, add 1-2 tablespoons of oil to a saucepan over medium heat Peel the garlic and crush under the flat side of a knife. Add garlic and pancetta to pan and cook until pancetta begins to brown. Avoid cooking until crunchy. Retain or remove garlic doves according to taste, and retain half of the oil.


3. Whisk eggs together in a bowl.


4. Once spaghetti is cooked remove to a colander to drain while retaining some of the pasta water (about 4 tablespoons).


5. Place spaghetti and pasta water back in the pot and pour over eggs and contents of pancetta pan then gently mix the ingredients until the spaghetti are well coated. The eggs will be cooked by the heat of the spaghetti and the oil and the pasta water should prevent them from scrambling.


6. Serve with salt and cracked black pepper.

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