Spaghetti Carbonara

Allergens – Gluten, Dairy, Pork, Garlic


  • 20 grams butter
  • 60 grams pancetta, julienne
  • 2 cloves garlic, crushed
  • 400 grams spaghetti, al dente cooked and drained
  • 140 ml heavy cream
  • parmesan cheese, shaved
  • salt, to taste
  • 1/8 teaspoon white pepper


  1. Melt the butter in a sauté pan. Add the pancetta and cook until crisp.
  2. Add the garlic. Sauté but do not brown.
  3. Add the heavy cream and bring to a simmer. Add the parmesan.
  4. Season to taste with salt and white pepper.
  5. Add the spaghetti. Toss and heat completely.
  6. Cover generously with parmesan shavings and freshly chopped parsley.
  7. Apply freshly ground black pepper.
Download Recipe