Tips To Prepare Spaghetti Carbonara Recipe Bbc Quick

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Spaghetti carbonara is a beloved Italian dish that’s deceptively simple. Made with just a handful of ingredients, it boasts a rich, creamy sauce that clings perfectly to al dente spaghetti. This recipe, inspired by BBC Good Food, breaks down the process into easy-to-follow steps, ensuring you create a restaurant-worthy carbonara at home in under 30 minutes.

Ingredients (Serves 4)

Foolproof spaghetti carbonara
Foolproof spaghetti carbonara

100g pancetta (or bacon)

  • 50g pecorino cheese
  • 50g parmesan cheese
  • 3 large eggs
  • 350g dried spaghetti
  • 2 garlic cloves
  • 50g unsalted butter
  • Maldon salt (or sea salt)
  • Freshly ground black pepper

  • Top Tips

    Use good quality ingredients for the best results. Freshly grated parmesan and pecorino make a big difference in flavour.

  • Don’t overcook the pasta – it should be al dente, meaning firm to the bite.
  • Reserve some of the pasta water before draining – a splash can help create a silky smooth sauce if needed.
  • Work quickly when combining the eggs and cheese with the hot pasta. The residual heat will cook the eggs gently, creating a luxurious sauce.

  • Instructions

    1. Prep Time:

    First, finely chop the pancetta, removing any rind beforehand.

  • Grate both the parmesan and pecorino cheese using a fine grater and combine them in a bowl.
  • In a separate bowl, whisk the eggs and season generously with freshly ground black pepper.
  • Peel and smash the garlic cloves with the flat side of a knife.

  • 2. Cook the Pasta:

    Fill a large pot with plenty of water and bring it to a boil. Add a generous teaspoon of salt and then the spaghetti.

  • Cook the pasta according to package instructions, aiming for al dente (around 10 minutes). Reserve about ½ cup of the starchy pasta water before draining.

  • 3. Fry the Pancetta:

    While the pasta cooks, melt the butter in a large frying pan or wok over medium heat.

  • Add the pancetta and cook until golden brown and crispy.
  • Remove the pancetta from the pan with a slotted spoon and set aside on a kitchen towel to drain any excess fat.

  • 4. Combine and Serve:

    Add the smashed garlic cloves to the hot pan with the remaining butter for a minute until fragrant, being careful not to burn the garlic.

  • Immediately remove the pan from the heat.
  • Using tongs, transfer the cooked pasta directly to the pan with the garlic and butter.
  • Add the reserved pasta water, a splash at a time, tossing the pasta to coat it evenly.
  • Now, pour in the whisked eggs and cheese mixture, tossing the pasta continuously for about a minute. The heat from the pan will gently cook the eggs, creating a creamy sauce.
  • If the sauce seems too thick, add a little more pasta water a tablespoon at a time until you reach your desired consistency.
  • Finally, return the crispy pancetta to the pan and toss to combine.

  • 5. Serve Immediately:

    Divide the carbonara between warmed plates and sprinkle with additional freshly grated parmesan and black pepper to taste.

  • Enjoy your delicious homemade spaghetti carbonara!

  • Nutritional Information

    (per serving)

    Calories: 655

  • Fat: 31g (of which 16g saturated)
  • Carbs: 66g (of which 0g sugar)
  • Fibre: 3g
  • Protein: 32g
  • Salt: 2.02g

  • Please note: This is an approximate nutritional guide only.


    Spaghetti carbonara is a quick and easy weeknight meal that’s guaranteed to please everyone at the table. With its rich, cheesy sauce and perfectly cooked pasta, it’s a dish that never disappoints.

    This BBC Good Food-inspired recipe provides a simple and foolproof method for creating a restaurant-quality carbonara in your own kitchen. So why not give it a try tonight?


    1. Can I use vegetarian alternatives in this recipe?

    Absolutely! You can swap the pancetta for vegetarian bacon or chopped mushrooms.

    2. What if I don’t have parmesan or pecorino cheese?

    You can use solely parmesan cheese, although the flavour profile will be slightly different.

    3. My sauce keeps scrambling! What am I doing wrong?