Spaghetti carbonara is a super quick and easy pasta dish that’s perfect is spaghetti healthy weeknight meals or special occasions. Ellis Barrie shows you how to make a silky, rich carbonara in 10 minutes with just a handful of ingredients.
Add the pancetta and cook until crisp and slightly browned. Remove the pan from the heat and set aside. Bring a large saucepan of salted water to the boil. While the spaghetti is cooking, beat together the eggs and Parmesan with a fork. If it’s a little thick, add some milk.
Season well with salt and pepper. Once the spaghetti is cooked, drain over a bowl, reserving some of the cooking water. Add the drained spaghetti and egg mixture and stir thoroughly so all the spaghetti is coated in the sauce. 2 tablespoons of the reserved pasta water to loosen, if necessary. Serve immediately on hot plates with grated Parmesan on top. The steaming hot spaghetti will cook the carbonara sauce as you mix it together in the frying pan, so take care not to overcook it at this stage as the eggs will scramble and the texture of the sauce won’t be quite as smooth.