Spaghetti carbonara is one of the easiest pasta dishes to make and requires very little cooking. You can use low-fat cream and cut back on the cheese, but we say enjoy it in its full glory!


  • 2 cloves garlic, peeled and crushed

  • Knob of butter

  • 1 tbsp olive oil

  • 100g pancetta or streaky bacon, cubed

  • 25g spaghetti

  • 2 eggs and 1 egg yolk

  • 2 tbsp mascarpone cheese or double cream

  • 2 tbsp chopped parsley

  • 50g parmesan cheese, freshly grated

  • Salt and ground black pepper


  • 1.

    Cook the garlic in butter and oil until golden brown then discard the garlic. Add the bacon to the oil mix and sauté until crisp.

  • 2.

    Meanwhile bring plenty of salted water to the boil and cook the spaghetti until tender, but with a little bite.

  • 3.

    Mix together the eggs, mascarpone, parmesan and parsley.

  • 4.

    Drain the spaghetti and tip into a warm serving bowl.

  • 5.

    Immediately add the egg mixture and toss rapidly. Add the contents of the bacon pan and toss again. Season to taste.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 656kj
  • Fat Total 56g
  • Saturated Fat 24g
  • Protein 24g
  • Carbohydrate 13g
  • Sugar 1g
  • Sodium 750mg

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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