Meatball Carbonara

17 Oct


I love spaghetti carbonara but I eat it so much that it can get a bit same-y and dull, and I thought that using meatballs instead of pancetta or bacon would be an interesting and tasty variation.

A lot of spaghetti carbonara recipes don’t use onion but I personally think it provides a great depth of flavour, as well as making sure the dish isn’t overly rich.

Serves: three people.

Cost per person: £0.63 (price based on Tesco Value ingredients).


  • 12 meatballs
  • 1 small onion
  • 300g spaghetti
  • 3 eggs
  • 75ml double cream
  • 50g parmasan


1) Fry the meatballs for 5-10 minutes, until sealed and starting to brown. Put the spaghetti on to boil.


2) Add the chopped onion to the meatballs and fry for another 5 minutes, until the onion is golden.



3) Whilst the onion, meatballs and spaghetti are beat the eggs and mix with the double cream and parmesan.


4) Drain the spaghetti and add to the meatballs and onion, tossing it all together so the meatballs and onion are evenly distributed through the spaghetti.


5) Turn the pan down to a low heat and add the sauce to heat through. Be careful not to have the pan too hot or the egg will scramble.


6) Serve with a little more parmesan if you wish, and enjoy!



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