Quick Carbonara

Serves 4, 5 minutes preparation, 20 minutes cooking

This creamy pasta dish is truly delicious and so quick to prepare thanks to our simple, fool proof recipe.


  • 1 tbsp extra virgin olive oil
  • 300g/11oz pancetta, sliced (you could use streaky bacon instead if easier)
  • 3 egg yolks
  • 50g/1¾oz parmesan or pecorino cheese, grated, plus extra for serving
  • 100ml/3½fl oz double cream
  • salt and freshly ground black pepper
  • 350g/12oz dried penne pasta or spaghetti
  • 3 tbsp chopped fresh flatleaf parsley


  1. Heat a frying pan until hot. Add the olive oil and pancetta/bacon and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper.
  2. Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.
  3. Cook the penne/spaghetti according to pack instructions in a pan of salted boiling water until al dente (until it still has a bite and is not completely soggy).
  4. Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.
  5. To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.

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