Delia Smith Spaghetti Carbonara Recipe

This comforting spaghetti carbonara is rich, silky, and deeply savoury, with a glossy egg and cheese sauce that clings to every strand of pasta. Crispy pancetta (or streaky bacon) brings salt and crunch, while plenty of black pepper keeps it classic and bold. It’s an easy, confidence-building recipe once you learn the one key trick: take the pan off the heat before adding the eggs. Total time is about 25 minutes, making it ideal for a quick midweek supper that still feels special.

Ingredients

For the pasta

• 400g spaghetti
• Salt, for the pasta water

For the carbonara sauce

• 3 large eggs
• 1 large egg yolk
• 60g Parmesan, finely grated (plus extra to serve)
• Freshly ground black pepper, to taste (be generous)

For the pancetta

• 200g pancetta or smoked streaky bacon, cut into small pieces
• 1 tbsp olive oil
• 1 small garlic clove, peeled (optional, for rubbing the pan)

To finish

• 60–120ml reserved hot pasta water (as needed)
• Extra Parmesan and black pepper, to serve

How to Make Spaghetti Carbonara

Prepare your kitchen

• Set up for success: Put a large pan of water on to boil, set a frying pan on the hob, and place a warm serving bowl nearby (a quick rinse with hot water works well) so the pasta doesn’t cool too fast.
• Prep your ingredients: Cut the pancetta, grate the Parmesan, and crack the eggs into a bowl so everything is ready when the pasta is drained.

Mix the sauce

• Whisk the eggs: In a medium bowl, whisk together the 3 whole eggs and 1 yolk until blended.
• Add cheese and pepper: Stir in the grated Parmesan and a good grind of black pepper. The mixture will be thick, and that’s exactly right.

Cook the pasta and pancetta (no baking needed)

• Cook the spaghetti: Salt the boiling water well, add the spaghetti, and cook until al dente. Before draining, scoop out a mugful of the hot pasta water and set it aside.
• Crisp the pancetta: While the pasta cooks, heat the olive oil in a frying pan over medium heat. Add pancetta and fry for 6–8 minutes until golden and crisp at the edges. If using garlic, rub the peeled clove around the hot pan first, then discard it.

Cool the pan slightly (this prevents scrambled eggs)

• Take it off the heat: Turn off the hob and remove the frying pan from the heat for 30–60 seconds. The pan should still be hot, but not aggressively sizzling.

Assemble and serve

• Toss pasta with pancetta: Add the drained spaghetti to the pan with the pancetta and toss well so the pasta picks up the flavour.
• Add the egg mixture: Pour in the egg and Parmesan mixture and toss constantly, lifting and turning the spaghetti. The residual heat will thicken the sauce into a silky coating.
• Loosen with pasta water: Add a splash of reserved hot pasta water, tossing as you go, until the sauce looks glossy and clings to the pasta. Add more a tablespoon at a time if needed.
• Serve immediately: Tip into warm bowls and finish with extra Parmesan and black pepper.

Tips

Why did my carbonara turn into scrambled eggs?

The pan was too hot when the eggs went in. Always remove it from the heat before adding the egg mixture, then toss quickly so the warmth of the pasta thickens the sauce gently.

How do I make the sauce more silky and less thick?

Reserved pasta water is your best friend here. Add it gradually while tossing. The starch helps the sauce emulsify so it becomes glossy rather than claggy.

Do I need cream?

No, you don’t. This version stays creamy from eggs, cheese, and pasta water. If you prefer a softer, rounder finish, you can add 1–2 tablespoons of double cream to the egg mixture, but keep it minimal.

What’s the best cheese for carbonara?

Parmesan gives a clean, nutty flavour and melts smoothly. If you like a sharper, saltier edge, replace up to half the Parmesan with Pecorino Romano.

Serving Suggestions

• Serve with a crisp green salad dressed with lemon and olive oil.
• Add steamed peas or sautéed spinach on the side for a fresher plate.
• Pair with garlic bread if you want a heartier supper.
• Finish with extra black pepper and a little more grated Parmesan at the table.

Storage

Room temperature

Carbonara should not sit out for long because of the egg-based sauce. Keep it at room temperature for no more than 2 hours, then refrigerate.

Refrigerator

Store in an airtight container for up to 2 days. The sauce will thicken as it chills, which is normal.

Freezing

Not recommended. The egg and cheese sauce tends to split and turn grainy after freezing and thawing. If you need make-ahead ease, prep the pancetta and cheese in advance instead.

Nutrition

• Calories: 650 kcal
• Carbohydrates: 75 g
• Protein: 28 g
• Fat: 28 g
• Saturated fat: 11 g
• Sodium: 950 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

Spaghetti Carbonara

0.0 from 0 votes

Course: MainCuisine: Italian, BritishDifficulty: Easy

Servings

4

people

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Calories

650

kcal

25

minutes

Silky spaghetti carbonara with crisp pancetta, Parmesan, and a glossy egg-based sauce. Quick, comforting, and ready in about 25 minutes.

Ingredients

• 400g spaghetti

• 200g pancetta or smoked streaky bacon, cut into small pieces

• 1 tbsp olive oil

• 1 small garlic clove, peeled (optional)

• 3 large eggs

• 1 large egg yolk

• 60g Parmesan, finely grated (plus extra to serve)

• Freshly ground black pepper, to taste

• Salt, for the pasta water

• 60–120ml reserved hot pasta water (as needed)

Directions

• Bring a large pan of salted water to the boil and cook the spaghetti until al dente.
• Meanwhile, fry pancetta with olive oil until crisp; remove from heat.
• Whisk eggs, yolk, Parmesan, and black pepper in a bowl.
• Toss drained spaghetti into the pancetta pan off the heat.
• Add egg mixture and toss vigorously, loosening with reserved pasta water until glossy.
• Serve immediately with extra Parmesan and black pepper.

Notes

• Take the pan off the heat before adding the eggs to avoid scrambling.
• Reserve pasta water: it helps emulsify the sauce and keeps it silky.
• Serve straight away for the best texture.