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Spaghetti Carbonara

Updated: Jun 6, 2021

Spaghetti Carbonara

Serves 2

The video for Spaghetti Carbonara is here ->

This is a family staple with various iterations throughout the years, but here is the

classic carbonara in the Sawa household. By adding some pasta water when mixing

the egg/cheese, will give you a lovely creaminess (without the cream).


100g pancetta or streaky bacon

1 clove garlic (optional)

2 tbsp olive oil

220g spaghetti

30g fresh parmesan or pecorino

1 whole egg + extra egg yolk

salt for pasta water

cracked black pepper

Serves 2


1. Fill a large pot of water boiling for the pasta, add 1 or 2 tablespoons of salt.

2. Slice pancetta into strips or cubes and set aside. Chop garlic finely.

3. Grate fresh parmesan or pecorino into a bowl.

4. Using a mortar & pestle, smash some black pepper. If you don’t have a pestle,

simply use a pepper grinder.

5. Mix the eggs & 1 tsp pepper with the cheese, and set aside.

6. Add spaghetti to boiling water and cook as per instructions on the packet.

7. Heat a frypan to medium, add the oil and your pancetta and cookout until crispy.

Turn the heat to low as it crisps up. Add the garlic 2 mins before the pasta is cooked.

8. Before the pasta is al dente, grab a small amount of pasta water into a small bowl

to use later.

9. Drain the pasta, and remove the frypan from the heat.

10. Add your pasta to the frypan with the oil & pancetta and mix through.

11. Once the pasta is coated through, add your egg/cheese mixture and quickly

mix and add some of the pasta water, which will give you that creaminess.

**Remember to remove the pan from heat otherwise, your eggs will scramble.

12. Serve with some more cracked black pepper.

So, that’s my spaghetti carbonara, I hope it becomes your favourite too.

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