There are days when all you want is a big, fat bowl of carbs. It’s all about the comfort, less about the nutritional factor (aka the waistline). It’s about lounging on the couch on a cold wintry day, with Netflix and Ugg boots on, cradling the pasta bowl and slurping like no one is watching. That’s my comfort.


Now the next aim is to get as QUICKLY from the kitchen to the coveted couch, so you won’t want to be fussing around with complicated recipes or a million ingredients to prep. This recipe is as basic as you can get, with as little prep as you require, but it does result in a delicious, creamy, comforting carbonara and that’s what I care about.

Adapted from BBC Good Food – Serves 2


  • 100g pancetta (or in my case, I used bacon because in times of emergency, who has pancetta readily available in the fridge?)
  • 80g parmesan, grated
  • 3 large eggs
  • 350g spaghetti
  • olive oil
  • salt and freshly grated black pepper


  • Put a large saucepan of water on to boil. Finely chop the pancetta/bacon. Finely grate parmesan. Beat the eggs in a medium bowl, season with a little freshly grated black pepper and set everything aside.
  • Add 1 tsp salt to the boiling water, add the spaghetti and cook to al dente.
  • In a pan on medium heat, add olive oil and cook pancetta/bacon until golden and crisp.
  • Keep the heat under the pancetta/bacon on low. When the pasta is ready lift it from the water and put it in the frying pan with the pancetta/bacon. Some of the pasta water will get in the pan and that’s okay (in fact, you’ll need that) and don’t throw the rest of the pasta water away yet.
  • Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and pancetta/bacon off the heat. Now quickly pour in the eggs and cheese into the pan of spaghetti and mix through quickly until everything is coated. Add extra pasta cooking water to keep it saucy if required (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
  • Serve with an extra sprinkle of grated parmesan.



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About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.


Recipes, Rice, Noodles, Pasta


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