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Screen shot 2018 04 24 at 12.12.03
Spaghetti Carbonara Harry Weir

FOOD AND WINE's favourite spaghetti carbonara

A simple, quick and tasty pasta dish from Cooks Academy founder, Tim Greenwood.

Serving: Serves 4


  • 4 eggs, lightly whisked
  • 100g Parmesan
  • 2 cloves garlic
  • 8 slices pancetta, hickory-smoked rashers or lardons fumé
  • Salt
  • 400g spaghetti or linguine
  • 2 tablespoons olive oil, mixed with a small knob of butter
  • 1 teaspoon dried chilli flakes



  1. Bring a large pot of water to boil. While the water is boiling, whisk the eggs, finely grate the Parmesan, crush the garlic and cut up the rashers into small cubes.
  2. When the water is boiling, add 1 dessert spoon of salt, bring to the boil again and put pasta into the boiling water and simmer for approximately 10 – 12 minutes, until al dente (or cook as per packet instructions).
  3. Over a medium heat, fry the rashers and chilli flakes in the olive oil and butter for about eight minutes, adding the garlic towards the end.  Remove from the heat, set aside and keep warm.
  4. Once cooked, drain the pasta and, while still hot, return it to the saucepan over a medium heat. Keep 2-3 tablespoons of the water should you need to add it at the end if there is not enough moisture.
  5. Drizzle with a slick of olive oil and immediately add the eggs and quickly stir through the pasta for one minute. As soon as the eggs start to turn opaque, turn off the heat and stir in the Parmesan until it melts. Lastly, stir in the fried ingredients. Season with salt (we don’t use black pepper for this one) and serve immediately.


Tip: Don't overcook the eggs. Remove the saucepan from the heat just before you see the eggs starting to scramble. For purists, guanciale, which is Italian cured pork cheek, is the only type of meat used in carbonara. If you can get your hands on this, even better.