Spaghetti Carbonara

Spaghetti Carbonara

Spaghetti Carbonara

This Italian classic is the perfect combination of dreamy holiday flavours and satisfying comfort dish. Not only is it easy to master this spaghetti carbonara recipe, you can use it for just about any occasion – from a midweek meal the whole family will love to a date-night dinner that’s sure to impress. The secret to bringing out the full depth of these simple, rich ingredients is easy: a generous crack of Schwartz Black Pepper. Sourced from expert growers around the world, our fiery peppercorns are matured for up to six months before harvesting, ensuring that deliciously distinct aroma every time. Simply add a pinch or two before serving to instantly turn your dish from bene to bellissimo!
  • 300 grams (10.5 ounces) Spaghetti

  • 1 1/2 tablespoons Olive Oil

  • 2 Garlic cloves, peeled and halved

  • 150 grams (5 1/2 ounces) Diced pancetta

  • 2 Eggs

  • 2 Egg yolks

  • 60 (2 1/2 ounces) Parmesan, grated

  • 1 teaspoon Ground Black Pepper

  • Rocket leaves to serve


  • 1 Cook the pasta in a large pan or boiling water according to the pack instructions.
  • 2 Heat the olive oil in a large frying pan and cook the garlic for one minute. Remove the garlic from the pan.
  • 3 Add the pancetta to the pan and cook for 3-4 minutes until lightly golden.
  • 4 Drain the pasta, retaining 200ml (7fl oz) of the cooking water. Add the spaghetti to the pancetta pan and toss together. Add 2-3 tbsp cooking water and toss well.
  • 5 Turn off the heat and add the eggs, egg yolks and most of the parmesan. Toss together vigorously so the sauce sticks to the pasta.
  • 6 Add another dash of cooking water if needed, to loosen the sauce.
  • 7 Divide between four warmed bowls and serve sprinkled with Black Pepper, the remaining parmesan and a few fresh rocket leaves.