Pancetta & Roasted Garlic Carbonara

Looking for the perfect Carbonara to impress your dinner party guests? Napolina have you covered with this delicious and authentic recipe.

Cooking Time

20 mins




In a frying pan add the olive oil, salted butter, shallots and garlic and sweat on a low heat for 5 mins then add the pancetta and cook for a further 6 mins until cooked through then set aside.

In a mixing bowl add the eggs, parmesan, pecorino, sea salt flakes and cracked black pepper and mix together well then set aside.

In a saucepan of boiling salted water, add the spaghetti and cook as per the packet instructions then drain saving a ladle of pasta water.

Immediately pour over the smoked pancetta followed by the egg and cheese mixture and ladle of pasta water and mix together well until thick and creamy. The heat from the cooked pasta will softly cook the egg and melt the cheese into a deliciously glossy carbonara sauce.

Serve immediately and enjoy!


2 tbsp Napolina Extra Virgin Olive Oil

50g salted butter

300g Napolina Spaghetti

6 cloves garlic

1 large echalion shallot

300g pancetta

1 tsp sea salt flakes

5 eggs

100g parmesan cheese, grated

50g pecorino cheese, grated

1 tsp cracked black pepper

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