Spaghetti Carbonara


  • Salt and black pepper
  • 200g spaghetti
  • 1 large onion
  • 4 tbsp olive oil
  • 150g pancetta lardons
  • 150ml double cream
  • 4 egg yolks
  • 100g parmesan cheese,grated



  • Bring a pot of  salted water to the boil.Add the spaghetti and cook according to the packet instructions  (usually 7 – 10’),being careful not  to overcook the pasta.When it is tender but still has some bite,drain it thoroughly.
  • While the pasta is cooking,chop the onion.Heat the olive oil in a frying pan,add the onion and cook over a medium-high heat until it is just beginning to colour.
  • In a separate pan,fry the pancetta until golden brown,then add it to the onion.
  • Pour in the cream,bring the sauce to the boil and season with salt.Remove the pan from the heat.
  • Add the drained spaghetti to the sauce,followed by the egg yolks and parmesan and mix well together.
  • Serve straight away  with plenty of freshly ground black pepper.