Spaghetti carbonara

A simple, creamy pasta dish with crispy bacon and eggs.

Allergens: contains celery, eggs, milk. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 50g carbs · 3g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Pork sausages.

Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Prep the ingredients. Weigh the spaghetti: 400g (about 200g dry weight—this will expand when cooked). Slice the onion: Cut the red onion into 8 thin wedges (about 1cm thick), discarding the root end. Chop the celery: Trim the ends off the celery sticks and cut each into 3 long, thin batons (about 3cm each). Remove casings from sausages: Gently squeeze the sausages to check for casings, then cut each into 4 equal pieces (about 1.5cm thick). Crack the eggs: Place 4 eggs in a bowl and crack them into a separate, shallow bowl to remove shells. Grate the cheese: Finely grate 50g cheddar (about 1 small handful) using a box grater or food processor. Measure the milk: Pour 100ml semi-skimmed milk into a small jug.
2. Cook the sausages. Heat a large, deep frying pan (20–24cm) over medium heat. Add 1 tbsp vegetable oil and swirl to coat. Add the sausage pieces in a single layer—don’t overcrowd. Cook for 8–10 minutes, turning occasionally, until they’re deeply browned and no pink remains (160°C internal temp). Remove with a slotted spoon and set aside on a plate. Wipe the pan with kitchen paper if needed to remove excess fat.
3. Cook the onion and celery. In the same pan, add 1 tbsp olive oil (or more vegetable oil if needed). Add the onion wedges and celery batons, spreading them out. Cook over medium-low heat for 5–6 minutes, stirring occasionally, until the onion is soft and translucent (not browned). Season lightly with ½ tsp salt and ¼ tsp black pepper. Remove with a slotted spoon and set aside with the sausages.
4. Cook the spaghetti. Bring a large pot of salted water (enough to cover the spaghetti by 2cm) to a rolling boil over high heat. Add the 400g spaghetti and stir to separate the strands. Cook for 8–10 minutes, stirring occasionally, until al dente (firm to bite but tender). Test with a fork: it should slide through easily but feel slightly resistance. Reserve 1 cup (250ml) of pasta water, then drain the spaghetti and return it to the pot. Turn off the heat.
5. Make the egg-cheese sauce. In a large bowl, whisk together the 4 eggs, 50g grated cheddar, 100ml milk, ½ tsp salt, and ¼ tsp black pepper until smooth and frothy. Taste and adjust seasoning if needed—add a pinch more salt or pepper if required. Keep the bowl warm by placing it near the hob (not directly over heat).
6. Combine everything. Quickly add the drained spaghetti to the egg mixture, stirring vigorously with tongs or a fork to coat the strands. Add the cooked sausages and onion/celery mix to the pan. Stir well to distribute. Add a splash of reserved pasta water (about 50ml at a time) to loosen the sauce—it should coat the spaghetti but not be runny. Remove from heat immediately.
7. Serve immediately. Plate the carbonara, ensuring each portion has equal amounts of spaghetti, sausage, and veg. Garnish with extra grated cheddar or a sprinkle of black pepper if desired. Eat straight away—the sauce will thicken as it cools. Do not reheat leftovers (see tips for safe storage).

Tips

• {'tip': 'Budget swap: Use **chicken or turkey mince** instead of sausages (cook with 1 tsp Italian herbs for flavour). Reduce milk to **50ml** if eggs are expensive—just whisk them with the cheese and a splash of pasta water instead.'}
• {'tip': 'Batch-cook for the week: Cook **800g spaghetti** (double the recipe) and **8 sausages**, then portion into **4 airtight containers**. Freeze half immediately (defrost in the fridge for 24 hours before reheating). Store the other half in the fridge for **up to 48 hours**. **Reheat only once**: Microwave on high for **2–3 minutes**, stirring halfway, until steaming hot. Or reheat in a pan over **low heat** with a splash of milk to prevent drying.'}
• {'tip': 'Food safety alert: **Never reheat carbonara more than once**—the egg and milk can spoil quickly. If storing leftovers, **cool within 1–2 hours**, then refrigerate for **up to 48 hours**. For freezer portions, **add a splash of pasta water to the sauce** before freezing to prevent drying out. Always defrost in the fridge and eat within **24 hours** of defrosting.'}

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Spaghetti · about 100g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Chicken Stroganoff, Pad Thai with Chicken, Chicken Noodle Soup.
• Pork sausages · about 172g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Paella with chicken and chorizo, Pork and Vegetable Fried Rice, Pork Stir Fry.
• Cheddar cheese · about 350g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
• Semi skimmed milk · about 900ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
• Red onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Celery sticks · about 420g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).