Delia Smith Spaghetti Carbonara is a comforting Italian classic made with silky eggs, crisp pancetta, and plenty of Parmesan. The sauce is rich and creamy without using cream, coating every strand of pasta with glossy flavour. It is a quick and satisfying dish that feels special yet comes together with very little effort. This recipe is easy to follow and ready in about 25 minutes, making it perfect for a simple supper.
Ingredients
For the Carbonara
- 400g dried spaghetti
- 150g pancetta or streaky bacon, diced
- 2 large eggs
- 2 large egg yolks
- 75g freshly grated Parmesan cheese
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- Freshly ground black pepper
- Salt, for pasta water
To Finish
- Extra grated Parmesan
- Freshly ground black pepper
How to Make Delia Smith Spaghetti Carbonara
- Prepare the pasta water: Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions until al dente.
- Cook the pancetta: While the pasta cooks, heat the olive oil in a frying pan over medium heat. Add the pancetta and fry until crisp and golden. Stir in the chopped garlic and cook for 1 minute more. Remove from the heat.
- Mix the eggs and cheese: In a bowl, whisk together the whole eggs, egg yolks, and grated Parmesan. Season generously with freshly ground black pepper.
- Combine pasta and pancetta: Reserve a small cup of pasta cooking water. Drain the spaghetti and immediately add it to the pan with the pancetta. Toss well while still hot.
- Create the sauce: Remove the pan from direct heat. Pour in the egg and cheese mixture, tossing quickly so the heat from the pasta gently thickens the sauce. Add a splash of reserved pasta water if needed to loosen and create a silky coating.
- Serve: Divide between warm plates. Finish with extra Parmesan and a generous grinding of black pepper. Serve immediately.
Tips for the Best Carbonara
How do I stop the eggs from scrambling?
Always remove the pan from the heat before adding the egg mixture. Toss quickly and rely on the residual heat of the pasta to cook the sauce gently.
Why is my sauce too thick?
Add a tablespoon of the reserved pasta water at a time. The starchy water helps loosen the sauce while keeping it creamy.
Can I use cream?
Traditional carbonara does not use cream. The richness comes from eggs and cheese. Adding cream changes the texture and flavour.
Which cheese works best?
Freshly grated Parmesan gives a balanced salty flavour. Pecorino Romano can be used for a sharper finish.
Serving Suggestions
- Serve with a crisp green salad and a light vinaigrette.
- Add warm garlic bread on the side.
- Pair with steamed green beans or tenderstem broccoli.
- Enjoy with sparkling water or a chilled white wine.
Storage
Room Temperature
Carbonara should not be left out for more than 1 hour, as it contains eggs and meat.
Refrigerator
Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce.
Freezing
Freezing is not recommended. The egg-based sauce can separate and lose its smooth texture.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 58g
- Protein: 25g
- Fat: 20g
- Saturated Fat: 8g
- Sodium: 780mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make carbonara without pancetta?
Yes, you can use streaky bacon or even smoked turkey bacon. The flavour will vary slightly but it will still be delicious.
Why is there no cream in this recipe?
Traditional carbonara relies on eggs and cheese for its creamy texture. Cream is not used in the authentic version.
Can I use dried Parmesan instead of fresh?
Freshly grated Parmesan melts more smoothly and gives better flavour. Pre-grated versions can be used but may not blend as well.
What pasta shape works best for carbonara?
Spaghetti is traditional, but linguine or fettuccine also work well as they hold the sauce nicely.
Delia Smith Spaghetti Carbonara
Course: Main CourseCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesClassic spaghetti carbonara made with pancetta, eggs, and Parmesan for a silky, creamy sauce without cream. Ready in just 25 minutes.
Ingredients
400g dried spaghetti
150g pancetta or streaky bacon, diced
2 large eggs
2 large egg yolks
75g freshly grated Parmesan cheese
2 cloves garlic, finely chopped
1 tablespoon olive oil
Freshly ground black pepper
Salt, for pasta water
Directions
- Bring a large pan of salted water to the boil and cook the spaghetti until al dente.
- Fry pancetta in olive oil until crisp. Add garlic and cook briefly.
- Whisk eggs, yolks and Parmesan with black pepper.
- Drain pasta, reserving some cooking water, then toss with pancetta.
- Remove from heat and quickly stir in egg mixture, adding pasta water if needed to create a silky sauce.
- Serve immediately with extra Parmesan and black pepper.
Notes
- Remove the pan from heat before adding eggs to prevent scrambling.
- Use freshly grated Parmesan for best texture.
- Serve immediately for the creamiest result.
