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How To Prepare Spaghetti Carbonara

Spaghetti Carbonara
Spaghetti Carbonara

The quickest pasta ever: simply whisk together grated cheese, eggs and pancetta, mix with piping hot spaghetti and you’re done


400g spaghetti

4 eggs, lightly beaten

200g pancetta, chopped

200g Parmigiano Reggiano, grated

100g Pecorino Romano, grated

5ml (1 tsp) black pepper

Spaghetti Carbonara


1) Bring a large saucepan of salted water to the boil and cook the spaghetti until al dente.

2) When the pasta is almost cooked, combine all of the remaining ingredients in a mixing bowl, whisking to combine.

3) Drain the spaghetti, reserving some of the cooking water, and pour the egg and cheese mixture over the pasta, adding a splash of the hot water. Stir vigorously, until the pasta is coated in a creamy sauce. Serve with a grinding of black pepper.


Written by How South Africa

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