Quick pasta carbonara

Makes 4 portions



400g (13oz) spaghetti or other long thin pasta

2tbsp olive oil

1 onion, finely chopped

200g (7oz) rindless bacon or pancetta, cut into cubes

2 garlic cloves, finely chopped

3 eggs

4tbsp freshly grated Parmesan cheese, plus extra for garnishing

3tbsp chopped parsley, plus extra for garnishing

3tbsp cream

Salt and pepper

Recipe courtesy of Hamlyn 200 fast family favourites, by Emma Jane Frost, Hamlyn, £3.49


  • Step 1

    Cook the spaghetti in a saucepan of lightly salted boiling water for 8–10 minutes, or according to the packet instructions, until al dente.

  • Step 2

    Meanwhile, heat the oil in a large frying pan. Add the onion and fry until soft, then add the bacon or pancetta and garlic, and fry gently for 4–5 minutes.

  • Step 3

    Beat the eggs with the Parmesan, parsley and cream. Season with salt and pepper and mix well.

  • Step 4

    Drain the spaghetti and add it to the pan with the onion and bacon or pancetta. Stir over a gentle heat until well mixed, then pour in the egg mixture. Stir and take the pan off the heat. Carry on mixing well for a few seconds, until the eggs are lightly cooked and creamy, then serve immediately garnished with Parmesan and parsley.