Amanda A-mangia: Comforting Carbonara

The idea of this classic dish is to cook the spaghetti al dente and then, at the last minute, to toss the pasta in the frying pan with the beaten egg mixture, crispy bacon and garlic to make the silky carbonara sauce.


200g dried spaghetti

6 rashers of rindless streaky bacon, chopped

1 garlic clove, finely chopped

3 large fresh eggs

1 Tbls fresh cream

1 Tbls olive oil

Grated parmesan to serve


Beat the eggs with the cream and a tablespoon of parmesan until smooth. Set aside.

Cook the spaghetti in a large pot of boiling salted water until al dente.

Meanwhile, in the olive oil, fry the bacon on a medium-high heat for four minutes or until it starts to crisp. Add the garlic to the pan and fry for a minute. Reduce the heat to medium-low.

Reserving some of the cooking water, drain the spaghetti. Add a splash of cooking water to the pan and add the spaghetti. Toss the spaghetti in the pan, adding the egg mixture. Toss to coat the pasta evenly so the heat cooks the egg very slightly.

Serve immediately with the grated parmesan.


Related Articles

Back to top button