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Spaghetti carbonara

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A classic family favourite - easy and quick to make.

  • 2tbsp olive oil
  • 100g RSPCA Assured labelled bacon, chopped
  • 50g Parmesan, finely grated
  • 3 RSPCA Assured labelled egg 
  • 140g dried spaghetti
  • Chopped fresh basil, to serve

Veggie alternative

  • You could try swapping out pancetta for chopped mushrooms. 
  • Boil the water and add salt to cook your spaghetti according to the packet instructions.
  • Separate the whites from two of your eggs and keep them for use in another recipe. Add the two yolks together with the third whole egg and the parmesan and mix together well with a good pinch of pepper.
  • About five minutes before your spaghetti is ready, heat the oil in your saucepan and cook the pancetta (or bacon) for a few minutes until it is slightly browned.
  • Drain the spaghetti while it is still al dente and add it to the saucepan with the pancetta. Mix it around thoroughly to ensure the spaghetti is coated in hot oil before removing it from the heat.
  • Immediately tip the egg mixture onto the cooked spaghetti and stir thoroughly to combine. The heat from the pasta will cook the sauce. The idea is to create a creamy egg sauce, not spaghetti in scrambled eggs.
  • Serve immediately with fresh basil and more Parmesan.
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