Spaghetti carbonara

Name: Spaghetti carbonara
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 500g dried spaghetti; 8 rindless bacon slices (about 450g); 2 tsp olive oil; 4 eggs, lightly beaten; 50g (½ cup) freshly grated parmesan cheese; 300ml (1¼ cups) pouring cream; finely snipped chives, to garnish (optional)

July 30, 2020

easyTime:< 30 minsServes:6

A recipe from the Good Food collection.

Ingredients

500g dried spaghetti
8 rindless bacon slices (about 450g)
2 tsp olive oil
4 eggs, lightly beaten
50g (½ cup) freshly grated parmesan cheese
300ml (1¼ cups) pouring cream
finely snipped chives, to garnish (optional)

Method

Step 1
Cook the spaghetti in a large saucepan of boiling salted water until al dente, then drain and return to the pan.
Step 2
Meanwhile, cut the bacon into thin strips. Heat the olive oil in a heavy-based frying pan, add the bacon and cook over medium heat, stirring often, for 5–6 minutes, or until crisp. Remove and drain on paper towels.
Step 3
Working quickly, whisk the eggs, parmesan and cream in a bowl until combined. Add the bacon, then pour the mixture over the hot pasta in the pan. Toss to coat the pasta with the sauce and cook over a very low heat for 1 minute, stirring, or until slightly thickened — take care not to overheat the sauce, or the eggs will scramble.
Step 4
Season with freshly ground black pepper then divide among warmed bowls.