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Bacon spaghettini carbonara

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Bacon Spaghettini Carbonara

 200 g shortcut bacon, julienned
 400 g spaghettini no.5
 4 eggs + 2 yolks
 150 ml cream
 50 g parmesan, grated
 1 clove garlic
 2 tbsp olive oil
 2 tbsp flat leaf parsley, chopped
 salt and black pepper

Bring a large saucepan of salted water to a boil and cook the spaghettini for 5 mins. Drain but do not rinse. Once well-drained, toss with a splash of olive oil to stop it from sticking together.


Whisk together the eggs, yolks, cream and parmesan.


In a large frying pan, fry the bacon in olive oil until it is starting to crisp up.


Add chopped garlic and cook for another 30 secs.


Add the spaghettini to the pan and heat through, then add the egg mixture and stir over the heat for another 30 secs until the egg starts to just set (the idea is that the sauce becomes a bit like a creamy savoury custard).


Don’t overheat the sauce or it will scramble.


Add the chopped parsley and season with salt and pepper then serve hot.

Nutrition Facts

Servings 4