Foolproof pasta carbonara

This easy pasta carbonara uses just 5 ingredients, but it’s the technique that helps to create that creamy Italian classic with no worries. Italian Michelin-trained chef Danilo Cortellini cooks the eggs gently over a bain-marie for a few minutes to make sure they’re hot through without scrambling. Perfect every time.


  • 400g/14oz guanciale or pancetta, rind removed, cut into 5mm/¼in slices and chopped into thick strips
  • 2 free-range eggs, plus 4 free-range egg yolks
  • 50g/1¾oz pecorino romano cheese, grated, plus 30g/1oz to serve
  • 90g/3¼oz grana padano or parmesan, grated, plus 30g/1oz to serve
  • 400g/14oz spaghetti
  • salt and freshly ground black pepper

To serve

  • 30g/1oz pecorino romano cheese, grated
  • 30g/1oz grana padano or parmesan, grated
Foolproof pasta carbonara

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