Spaghetti Carbonara Recipe | Abel & Cole

Spaghetti Carbonara

Cooking time
Serves2 people
Spaghetti Carbonara

Spaghetti carbonara is an Italian classic and the ultimate midweek meal. Rich, creamy and indulgent, the silky sauce is made with a mixture of eggs and parmesan cheese tossed with hot pasta and crisp chunks of guanciale to make a tasty dish that's on the table in under 30 minutes.


  • 75g parmesan cheese
  • 2 eggs
  • 200g spaghetti
  • 30g butter
  • 100g guanciale

Prep: 10 mins | Cook: 15 mins

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1. Fill a large pan with water and bring to the boil. Finely grate most of the parmesan cheese into a large bowl. Crack in the eggs. Sprinkle in a pinch of salt and pepper. Whisk with a fork till well combined and frothy.
2. The water in the pan should be boiling by now. Add the spaghetti and cook for 8-9 mins, till tender but still with a slight bite.
3. As soon as the pasta goes on, place a large frying pan on a medium heat and melt the butter. Add the guanciale to the pan and fry for 5-6 mins, stirring often, till the guanciale is golden at the edges. When you get to this point, turn the heat under the frying pan down to low.
4. When the spaghetti is cooked, use tongs to transfer it from the water into the frying pan (don't worry about it being a bit wet). Add half a ladle of the pasta water to the frying pan. Pour in the egg and cheese mixture and use tongs to toss the pasta in the sauce. Keep cooking the spaghetti and sauce on a low heat, tossing continuously, till the sauce thickens and coats the spaghetti. If the sauce starts to look too thick, remove the pan from the heat and add a little more pasta water.
5. Divide the spaghetti carbonara between two warm plates. Grate over some more parmesan cheese and serve.
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