Delia Smith Spaghetti Carbonara​ Recipe

This creamy Delia Smith Spaghetti Carbonara is made with high-quality dried linguini or spaghetti, crispy smoked pancetta, fresh eggs, Pecorino Romano cheese, and rich double cream. The result is a velvety, savory Italian classic where the sauce cooks gently from the heat of the pasta. It is perfect for a comforting weeknight dinner or a romantic meal and serves enough for 2 hungry people.

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Delia Smith Spaghetti Carbonara Ingredients

• 225g dried linguini or spaghetti (choose pasta made from durum wheat semolina)
• 150g sliced smoked pancetta
• 2 large eggs
• 2 extra egg yolks
• 4 tablespoons Pecorino Romano cheese, finely grated (plus extra for serving)
• 4 tablespoons double cream
• Freshly milled black pepper

How To Make Delia Smith Spaghetti Carbonara

1. Boil the water: Fill a large saucepan with 2.25 liters of salted water and bring it to a strong, rolling boil. Add the pasta and cook briskly, uncovered, for 9-10 minutes until it is al dente (tender but still firm to the bite).
2. Fry the pancetta: While the pasta cooks, heat a frying pan. Add the pancetta and fry it without adding any extra oil for about 5 minutes, or until it is crisp and golden.
3. Make the sauce base: In a jug or bowl, whisk together the whole eggs, extra yolks, and double cream. Add a generous amount of black pepper, then whisk in the grated Pecorino Romano cheese.
4. Drain the pasta: When the pasta is cooked, drain it quickly in a colander. Do not shake it too dry; leave a little bit of the cooking water clinging to the noodles.
5. Combine and serve: Immediately return the hot pasta to the saucepan. Quickly add the crispy pancetta (along with its oil) and the egg and cream mixture. Stir everything very thoroughly. The heat from the pasta will cook the egg mixture slightly to create a creamy sauce. Serve immediately on hot bowls with extra cheese.

Recipe Tips

• Warm Your Bowls: Carbonara cools down very quickly because the sauce is not cooked on the stove. Heat your serving bowls in the oven or with hot water before serving to keep the dish warm.
• Don’t Overcook the Sauce: The secret to this recipe is using the residual heat of the pasta to cook the eggs. If you put the pot back on the high heat, the eggs will scramble and become lumpy instead of smooth.
• Keep the Pasta Wet: When draining the pasta, don’t let it get bone dry. The little bit of starchy water left on the noodles helps emulsify the sauce, making it silky rather than sticky.
• Use Fresh Pepper: This dish relies heavily on black pepper for flavor. Use freshly milled pepper rather than pre-ground powder for the best “bite” and aroma.

What To Serve Spaghetti Carbonara

This rich pasta dish is a complete meal on its own, but it pairs well with lighter sides to cut through the creaminess. Serve it with a crisp green salad dressed with a sharp vinaigrette or lemon juice. A side of garlic bread or rosemary focaccia is also great for mopping up any leftover sauce on the plate.

How To Store Spaghetti Carbonara Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, use a microwave on low power or a skillet over low heat with a splash of water, but be careful not to overheat it, or the eggs will scramble.
• Freeze: Do not freeze this dish. The cream and egg sauce will separate and become grainy when thawed and reheated.

Delia Smith Spaghetti Carbonara Nutrition Facts

• Serving Size: 1/2 of recipe
• Calories: 950 kcal
• Total Fat: 55g
• Saturated Fat: 28g
• Cholesterol: 420mg
• Sodium: 1800mg
• Total Carbohydrate: 85g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 42g

Frequently Asked Questions

• Can I use Parmesan instead of Pecorino? Yes, you can. Pecorino Romano is made from sheep’s milk and is saltier and tangier. Parmesan (Parmigiano Reggiano) is nuttier and milder, but it works perfectly well in this recipe.
• Can I use bacon instead of pancetta? Yes. Pancetta is Italian cured pork belly, while bacon is smoked cured pork. Streaky bacon is the best substitute because it has a similar fat content that renders down well.
• Why did my eggs scramble? This happens if the pasta or the pan is too hot when you add the eggs. Make sure you take the pan off the heat source before mixing, and stir constantly to distribute the heat evenly.

Try More Recipes:

• Delia Smith Shepherds Pie​ Recipe
• Delia Smith Scone Based Pizza Recipe
• Delia Smith Sausage Casserole Red Wine Recipe