Carbonara Nests
Prep time: 
Cook time: 
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Serves: Serves 4
  • Enough spaghetti to feed 4 people, to fill the gap between your thumb and forefinger is a good measure
  • 2 free range egg yolks and 1 whole egg
  • 12 rashers of streaky pancetta
  • A large handful of parmesan and more to garnish
  • Salt and Pepper
  • 4 free range egg yolks
  • You will need x4 mini spring form tins / a large hole muffin tray
  1. Preheat the oven to 160 Fan / 180 C.
  2. Cook the spaghetti as per the packet instructions.
  3. Meanwhile, cut the pancetta into 1cm strips using a pair of scissors and fry over a medium heat until crispy. Remove from the pan onto kitchen paper to drain and set aside.
  4. In a large bowl, whisk together the egg yolks, egg, parmesan and a pinch of salt and pepper.
  5. Once the spaghetti is cooked to al dente drain and pour into the eggs.
  6. Mix immediately and quickly, the heat of the pasta will cook the eggs and the parmesan will melt into a silky sauce. Add most of the pancetta, leaving a little behind and mix. This is an authentic carbonara.
  7. To make the nests, heavily grease the tins and divide the pasta into each hole, making a dip in the middle.
  8. Carefully slide an egg yolk into each nest, scatter with extra parmesan and the left over pancetta. Cook for 10-15 minutes until the egg yolk has set but still wobbles.
  9. Remove from the oven, leave to rest for a few minutes before carefully removing from the tin and serving immediately.
Recipe by Milly Cookbook at