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  • Cooking Time

  • Difficulty

  • Prep time

  • Serves


Nutritional information


Amount per serving

Carbohydrates (g)

91.6 g

Sodium (mg)

1600.97 mg

Vitamin A (IU)

508.62 IU

Saturated Fat (g)

12.62 g

Energy (kcal)

740.59 kcal

Fat (g)

27.63 g

Trans Fat (g)

0 g

Salt (g)

4 g

Calcium (mg)

219.09 mg

Monounsaturated Fat (g)

5.7 g

Cholesterol (mg)

338.5 mg

Iron (mg)

2.41 mg

Vitamin C (mg)

0 mg

Fibre (g)

3.92 g

Sugars (g)

4.5 g

Protein (g)

29.16 g

Potassium (mg)

304.74 mg


274.79 g

4802.9 mg

1525.87 IU

37.87 g

2221.78 kcal

82.9 g

0.01 g

12 g

657.28 mg

17.1 g

1015.51 mg

7.24 mg

0 mg

11.75 g

13.51 g

87.47 g

914.23 mg

  • 2 Knorr Chicken Stock Cube
  • 5 ml dash of olive oil
  • 6 egg yolk
  • 60 g pancetta (chopped and fried)
  • 40 g grated Parmesan, plus extra to serve
  • 100 ml single cream
  • 350 g dried spaghetti
  • Freshly ground black pepper
  • 1 Add in KNORR Chicken Cube in a large pan of boiling water and stir until dissolved. Add in a splash of olive oil.
  • 2 Meanwhile, whisk together the egg yolks thoroughly in a bowl.
  • 3 Add in cream and whisk together.
  • 4 Once the water starts to boil, add in the spaghetti and cook following packet instructions as a guideline so that the spaghetti retains its texture.
  • 5 Using a slotted spoon, remove the spaghetti from the stock and place in a colander. Do not throw away the stock in which you've cooked the pasta, instead reserve it for future use for the stew stock.
  • 6 Toss a dash of olive oil through the cooked spaghetti (optional) and transfer into large bowl.
  • 7 Add in the egg mixture and lightly cooked. Sprinkle over two-thirds of the fried pancetta and toss to mix in.
  • 8 Sprinkle some fine freshly grated parmesan over the bottom of the serving dish.
  • 9 Top with the spaghetti carbonara.
  • 10 Sprinkle the remaining pancetta over for texture. Sprinkle with grated parmesan. Season with freshly ground black pepper and serve at once with parmesan on the side.