Instant, but delicious, spaghetti carbonara

8 Feb

Instant spaghetti carbonara

The inspiration for this amazing, but almost instant, dish came from fellow food blogger emmycooks, who earlier in the week posted a tip for adding a fried egg to pasta to give it that special something.

This looked delicious enough in its own right, but I immediately wondered about adding some pancetta to create something similar to carbonara.

The opportunity came around this afternoon as I was stuck working from home again and had a spare 20 minutes to cook myself a proper lunch rather than scrabbling in the fridge.

I kid you not that the result was fantastic and has gone straight to the top of my personal pasta charts. OK, so there’s no cream so it’s not quite a carbonara, but the egg added a smoothness that was reminiscent. Combined with the salty pancetta I’m not sure I would have been able to tell that it wasn’t the real thing in a blind taste test.

Rush out and cook this now – I swear you won’t be disappointed.


Spaghetti (dried or fresh, as much as you like, but this recipe is for 1)
1 garlic clove chopped
100g pancetta chopped into cubes (straight from the packet is fine)
1 egg
Pinch of chilli flakes
Parmesan (grated) to taste
Glug of olive oil


Heat the olive oil gently in a small pan and toss in the garlic, chilli and pancetta.

Meanwhile, put the spaghetti into a pan of boiling water and cook as per packet instructions.

After a couple of minutes, scrape the pancetta and garlic mix to one side and crack an egg into the pan.

Fry the egg for a few minutes until it looks as though the yolk is starting to thicken, but is not solid.

Drain the pasta and toss in the garlic, chilli, pancetta and oil.

Serve into a bowl and immediately add grated parmesan to taste, then top with the fried egg.



One Response to “Instant, but delicious, spaghetti carbonara”


  1. The magic ingredients that never fail « lazy gastronome - February 29, 2012

    […] – it works with and enhances them all. Sometimes it’s the main player such as in my instant carbonara recipe. More often it’s the sidekick, augmenting the principle meat, or adding a saltiness to […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: