Justine Schofield's Pasta Carbonara is the perfect midweek dinner for two! And with just a handful of ingredients, it's quick and easy too!


  • 250g spaghetti

  • 1 tbs. olive oil

  • 100g pancetta or streaky bacon, cut into small baton

  • 2 egg yolks

  • 1/3 cup pecorino, finely grated

  • Salt and pepper


  • 1.

    Bring a large pot of salted water to the boil. Add the spaghetti and cook per instruction on the packet (this should take approx. 7- 8 minutes).

  • 2.

    Heat oil in a large sauté pan; add the pancetta and fry for 2 minutes.

  • 3.

    Mix the egg yolks with ¼ cup of the pecorino and a good pinch of salt.

  • 4.

    Strain the pasta (reserving a little of the water) and toss in the pancetta mixture. Take off the heat and add 2 tablespoons of the reserved cooking water. Add the egg yolks and a good amount of freshly cracked pepper. Toss again and until all the pasta is coated in the yolky mixture and it become glossy.

  • 5.

    Finish with the remaining pecorino and serve immediately.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 862kj
  • Fat Total 38g
  • Saturated Fat 13g
  • Protein 32g
  • Carbohydrate 95g
  • Sugar 4g
  • Sodium 660mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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