Right, I’ll admit it — I used to be terrified of making Carbonara. Something about the eggs curdling, or ending up with a bowl of scrambled breakfast pasta instead of that glossy, silky sauce… it just haunted me. But then one rainy Tuesday, hungry and too skint for takeaway, I gave it a proper go — Hairy Bikers style. No faff. No cream. Just gutsy, honest food with a bit of bacon and a lot of heart.
This recipe isn’t just about making Carbonara — it’s about learning to trust heat, timing, and your instincts. There’s a moment when you stir the hot pasta into the eggs and cheese and you just know you’ve nailed it. The smell, the steam, the way it clings to the fork — pure magic. And honestly? It’s now one of those dishes I crave when life’s gone a bit sideways.
Why You’ll Love It
- Only needs a handful of ingredients — all stuff you probably have hanging around.
- No cream, no nonsense — just real-deal Italian-style richness.
- Cooks in 20 minutes flat — including the bacon crisping.
- That sauce? Glossy, salty, cheesy heaven.
- Feels fancy, tastes comforting — ideal for date night or Thursday leftovers.
- Kids eat it. Adults fight for seconds. Enough said.
Ingredients
- 1 tbsp extra virgin olive oil or unsalted butter (your call — oil’s punchier, butter’s richer)
- ½ pound pancetta or thick-cut bacon, diced
- 1–2 garlic cloves, minced (optional but lovely)
- 3–4 whole eggs (I use 3 large ones, but do what feels right)
- 1 cup grated Parmesan or Pecorino cheese
- 1 lb spaghetti (or bucatini, or even fettuccine if that’s what’s in the cupboard)
- Kosher salt and freshly ground black pepper, to taste
How to Make It
Get your water sorted:
Fill a big pot with water, salt it generously (think sea water salty), and bring it to a full, rolling boil. Don’t skip the salt — your pasta needs it.
Crisp the pancetta:
While the water’s heating, chuck your oil or butter into a big sauté pan over medium heat. Toss in the pancetta or bacon and let it slowly go golden and crisp — about 8–10 minutes. Stir it now and then, don’t rush it.
Add the garlic (or don’t):
If you’re using garlic, throw it in for the last minute of pancetta time. Just enough to smell it blooming. Then turn off the heat.
Whisk the eggs & cheese:
In a bowl, beat the eggs with about half the cheese. You want a smooth, golden paste. It’ll look a bit too thick — perfect.
Cook the pasta right:
Drop your spaghetti into the boiling water and cook until just al dente. It should still have a bit of chew. Before draining, scoop out a mug of the pasta water and set it aside.
Bring it all together:
Move the hot, dripping pasta straight into the pancetta pan (heat off). Don’t worry about a little water going in — it helps the sauce. Let it sit for 20–30 seconds so it’s not scorching hot, then quickly stir in the egg and cheese mix. Toss it fast and keep moving it — the heat of the pasta cooks the eggs into a sauce. If it gets too thick, add a splash of pasta water.
Season & serve:
Crack in loads of black pepper, more cheese if you fancy, and taste for salt. Serve right away. Don’t let it sit around — Carbonara waits for no one.
Common Mistakes and How to Dodge Them
Why did my eggs scramble?
Your pasta was too hot. Let it cool for 30 seconds before adding the eggs, and keep everything moving while you mix.
Why is my sauce too thick or dry?
You didn’t use enough pasta water — or didn’t save any. Always scoop out a mug before draining!
Can I just add cream to be safe?
You can, but you’ll miss the magic. Real Carbonara is about trusting the heat of the pasta to make the sauce.
Why does mine taste bland?
Probably under-salted pasta or pre-grated cheese. Use fresh cheese and salt your water like you mean it.
I used turkey bacon and it’s not great…
Yeah… not every swap works. If you’re not doing pork, go for mushrooms instead.
Storage and Reheating
Stick leftovers in an airtight tub and pop it in the fridge — good for about 2 days.
Reheat gently in a pan with a splash of water or milk, stirring constantly. Microwave? Possible, but be super careful. Low power, short bursts, and stir in between.
Freezing? Not really worth it. The eggs don’t love it, and the texture goes weird.
Frequently Asked Questions
Can I make this vegetarian?
Yep! Swap the pancetta for mushrooms — chestnut or portobello work great. Just sauté them till golden.
Is this authentic Italian Carbonara?
It’s inspired by the traditional version — no cream, just eggs, cheese, and guanciale (or bacon). The Hairy Bikers just make it a bit more home-cook friendly.
Can I use just yolks instead of whole eggs?
Absolutely. It’ll be even creamier and richer. I like to do 2 whole eggs + 1 yolk when I’m feeling extra.
Is garlic allowed in Carbonara?
It’s debated, but honestly? I love the flavour. Add it if you want — no judgment here.
Nutrition Facts (Per Serving)
- Calories: 570
- Fat: 33g
- Carbs: 113g
- Protein: 44g
- Sodium: 965mg
- Sugar: 2.5g
More Hairy Bikers Recipe:
Hairy Bikers Carbonara
Description
A glossy, garlicky, cheese-laced Carbonara inspired by the Hairy Bikers — no cream, just comfort.
Ingredients
Instructions
- Boil salted water and cook pasta until al dente. Reserve pasta water.
- Crisp pancetta in oil/butter over medium heat. Add garlic if using.
- Beat eggs with half the cheese in a bowl.
- Move hot pasta into pancetta pan (heat off), toss quickly.
- Add egg mix and stir fast until creamy. Add pasta water if needed.
- Season with pepper, more cheese, and serve immediately.
Notes
- Use fresh cheese for best melt and flavour.
- Pasta water is liquid gold — don’t skip it.
- Let pasta cool slightly before adding eggs to avoid scrambling.
- Avoid reheating in microwave if you can — stovetop is gentler.