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Καρμπονάρα Με Spaghetti

Spaghetti Carbonara

Degree of difficulty


Preparation time

10 minutes

Cooking Time

20 minutes




  • 1 pound spaghetti
  • 4 eggs
  • 8 ounces pancetta, diced
  • 1 cup parmigiano-reggiano, grated
  • ½ cup frozen peas
  • Freshly cracked black pepper
  • Salt


  1. Bring 6 quarts of salted water to a boil. Add the spaghetti and cook until al dente, 8-10 minutes. Reserve ½ cup of the water, then drain.
  2. Heat a 10.25 Inch Skillet over medium heat for 4-5 minutes. Add the pancetta and cook until crispy, 3 minutes. Turn off the heat
  3. Whisk the eggs and the cheese together in a small bowl.
  4. Turn the skillet to medium and add ¼ cup of reserved pasta water and peas. Add the spaghetti to the pan and toss.
  5. Remove the skillet from the heat and add the egg mixture. Stir quickly until the eggs begin to thicken the sauce. Add more reserve pasta water as desired.
  6. Seasoned with cracked black pepper and salt. Serve immediately.
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