Spaghetti Carbonara

Spaghetti Carbonara


10 mins 


15 mins 


Classic spaghetti carbonara recipe that is rich in flavour and texture.


  • 80 g pancetta, diced
  • 30 g Flora Buttery
  • 2 plump garlic cloves, peeled and left whole
  • 2 dollops Hellmann's Real Mayonnaise
  • 30 g freshly grated Parmesan
  • 1/4 teaspoon ground black pepper
  • 350 g spaghetti, cooked according to packet instructions

  1. Amount per Serving
Title Amount per Serving
Energy 481.13 kcal
Protein 17.89 g
Sugar 5.14 g
Fibre 2.99 g
Fat 13.98 g
Saturated fat 5.59 g


  1. Sauté the pancetta in a large non-stick frying pan over medium heat for 2 minutes, until just starting to brown.

  2. Add the Flora Buttery and garlic, and cook for 5 minutes, until garlic is soft but not brown.

  3. Add the Hellmann’s Real Mayonnaise, Parmesan cheese and black pepper. Stir in the cooked spaghetti and toss through until well-coated with the mayonnaise and cheese.

  4. Serve with freshly grated Parmesan and chopped parsley if desired.