NOT a traditional Carbonara


  1. Fill a saucepan with enough water to easily cover your spaghetti when it is cooking. Add a pinch of salt and bring to the boil. Add the spaghetti and simmer for 9 minutes.
  2. Before you drain the water away, carefully dip a mug into the cooking water to collect 1⁄4 of a mug.
  3. Using a colander, drain the remaining water from the spaghetti.
  4. Meanwhile, heat the oil in a large frying pan or wok. Add the onions, garlic and pancetta lardons and fry until they begin to brown.
  5. Add the cooked spaghetti and stir well.
  6. Take off the heat, add the 1⁄4 mug of pasta water, Parmesan and the beaten eggs. Stir gently. The eggs should make a creamy sauce.
  7. Serve with the basil sprinkled over the top.


  • 400g spaghetti
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 400g pancetta lardons
  • 1 mug (60g) grated
  • Parmesan cheese
  • 2 eggs, beaten
  • 1 tablespoon chopped, fresh basil



£1.75 / person



prep time

20 Mins

cook time



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