An indulgent recipe that's perfect for a weekday dinner - this carbonara is quick to make and uses a minimal amount of ingredients! To make this recipe more accessible, we used smoked pancetta rather than the more traditional guanciale, but both would work!

Serves 2

Serves 2


  • 200g linguini or spaghetti
  • 200g smoked pancetta or bacon, diced
  • 6 eggs
  • 200g Parmesan, grated, plus extra for serving
  • Sea salt and freshly ground black pepper

Cooking instructions

  • Put a large pan of salted water on to boil and cook the pasta as per the packet instructions.
  • Meanwhile, place a large frying pan onto a medium-high heat, add the pancetta and cook for 7-10 minutes, stirring occasionally, until cooked through, crispy and golden around the edges.
  • Separate 4 of the eggs, keeping the yolks in a bowl or large jug. You can save the whites for another recipe or freeze them. Crack the remaining 2 whole eggs into the yolks and whisk together with Parmesan and lots of black pepper.
  • Scoop out a little of the pasta water and stir into the egg mixture to loosen the sauce. Check the pasta is cooked through and turn off the heat.
  • Toss the sauce and cooked pasta through the pan with the cooked pancetta. If the sauce feels too thick, add a little more pasta water.
  • Serve in bowls (this makes 2 generous servings) and top generously with more grated Parmesan and ground black pepper.