Spaghetti carbonara (with prosciutto) recipe

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A simple, easy to make, delicious Italian pasta dish, spaghetti carbonara is pasta with a egg, cream and ham sauce, perfect as a fast dish, lunch or dinner. The sauce is basically cooked by tossing it in the hot pasta - the only thing that needs to be cooked in this recipe, besides the pasta is the prosciutto and onions. Serve the pasta with freshly cracked black pepper and grated Parmesan cheese.
Preparation time: 5 minutes, Cooking time: 15 minutes, Serves: 2 


1 Tbsp olive oil
1 small red or yellow onion, finely sliced
4 slices prosciutto, finely chopped

2 eggs
1/2 cup double cream
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

250g spaghetti


In a cooking pot over high heat add water for cooking the pasta.

In a saucepan over medium heat add the olive oil and cook the onion and prosciutto. Cook for about 10 minutes, turning occasionally, until the prosciutto is crispy and the onion is caramelized. Remove from heat and set aside.

When the water comes to a boil, add enough salt to it and cook the pasta according to directions on the package (al dente).

In a bowl, combine the two eggs, double cream, Parmesan cheese, salt and pepper. Beat lightly using a fork until ingredients are well combined. Set aside.

When the Pasta is cooked, drain and return to the cooking pot. Add the cooked prosciutto and onions and stir well. Pour in the egg and cream mixture and toss for a while, until the eggs are cooked and the pasta is covered with the sauce.

Serve in individual plates with extra grated Parmesan cheese on top.

Notes and tips

You can use regular ham instead of prosciutto (prosciutto is a type of Italian cured ham). You can also add finely chopped mushrooms to the onion and prosciutto mixture.
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This recipe calls for prosciutto, yet the directions call for pancetta.
Am I missing something?

*** admin note Jennie, the use of pancetta was an error. It should be prosciutto as it is mentioned in the ingredients. The recipe has been corrected.

Thanks for the note and enjoy the recipe.
Posted by Jennie Bartlett on Nov 21, 2012, 09:45

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