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Spaghetti alla Carbonara

Carbonara Recipe

To cook the egg to a creamy sauce but prevent it from scrambling:
1) Temper egg mixture with pasta water
2) The pan must be taken off the heat, and the pasta must be freshly cooked (hot), when tossing everything together.


  • 200 grams spaghetti or your favourite pasta
  • 120 grams pancetta or bacon diced
  • 1/2 tbsp olive oil
  • 2 garlic cloves finely chopped
  • 1/2 glass dry white wine such as Sauvignon blanc
  • 2 eggs
  • 40 grams grated Parmesan cheese plus extra to serve
  • 1/2 ladle hot pasta water
  • a small handful of Italian flat-leaf parsley finely chopped; to serve
  • sea salt
  • freshly cracked black pepper


  1. In a heated pan, fry bacon until browned and crisp. Add olive oil and garlic. When the garlic is fragrant, add white wine to deglaze the pan. Let the sauce simmer down for a minute. Take the pan off the heat and set aside.
  2. Bring a pot of water with 1 tbsp sea salt to boil. Cook spaghetti until al dente (firm with a bite; usually minus about 2 minutes from package recommended timing).
  3. While cooking the pasta, lightly whisk eggs and grated Parmesan cheese in a bowl.  About 1 minute before the pasta is cooked, ladle half a scoop of pasta water to temper the egg mixture, immediately whisk again to combine.
  4. As soon as the spaghetti is cooked, add drained hot pasta to the pan with bacon. Pour in the egg mixture. Stir through quickly and vigorously to coat everything together, using the heat of the freshly cooked pasta to cook the eggs. Add pasta water (a tbsp at a time) if the pasta is too dry. Season to taste with freshly cracked black pepper and salt (only if needed).
  5. Serve with more grated parmesan cheese and chopped parsley.
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14 comments on “Spaghetti alla Carbonara”

  1. Haven’t had carbonara in ages! Now you have me crave some for the night snack :-))

  2. Saw pancetta in cold storage before and bought it at star vista

  3. I was thinking that cold storage shd hv too, just not sure if EVERY cold storage has it.

    Have not made carbonara sauce before as I know the egg is the tricky (troublesome) one.

  4. Hi wiffy! looks yummy. i’ve seen pancetta at some fairprice finest under the “Culina” brand. Its available at Jason’s, and Dean and Deluca Orchard central, along with other exotic hams like Jamon serrano / iberico.

    looks like you have some leftover parmesan… try baking a parmesan crusted quiche. i often forget about the parmesan i’ve bought for a dish and they would have turned mouldy by the time i rediscover them.

    • Hey watty! so glad to see you. gosh I miss u! Hope you are well ^^

      Oh I’m so lazy, I simply put parmesan cubes in my salad or eat it as a snack, though I’ll check out how to make that quiche ;)

  5. Hi. I often saw pancetta at Fairprice Xtra in Ang Mo Kio Hub.

  6. Wiffy, is this dish suitable for kids, since white wine is used?

  7. Pingback: Spaghetti Carbonara  – nomnomtime

  8. Hi,
    Thank you so much for sharing your recipe.
    I just had my first attempt, using fettucine instead.
    Unfortunately, the eggs became scrambled after pouring into the pan, probably the pan was too hot. Any tips on that, thank you!

  9. Dear Wiffy,

    I am surprised that no one mentioned you didn’t indicate how many eggs you used as you have missed it out in your recipe. Is one egg or two? 


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