Spaghetti Alla Carbonara
This classic Italian pasta dish combines al dente spaghetti with a rich and creamy sauce made from eggs, crispy bacon, and tangy parmesan cheese. The simple ingredients come together to create a comforting and satisfying meal that is perfect for any day of the week.
— Constant Cookbook
Ingredients
- 450g spaghetti
- 1 tablespoon olive oil
- 6 rashers streaky bacon or 110g pancetta, roughly chopped
- 1 garlic clove, crushed
- 4-5 large eggs, beaten
- 75g freshly grated parmesan cheese
- Salt and black pepper
Instructions
- Cook the pasta in a large pan of boiling salted water.
- Meanwhile heat oil over low heat in a frying pan. Cook bacon or pancetta with garlic till the fat runs and it's crisp. Turn off the heat. Leave in pan.
- Drain cooked pasta in a colander. Return to hot pasta pan. Stir in the bacon and frying oil. Cool for 30 seconds.
- Sling in the eggs and a little salt. Stir well to coat pasta. Add half the Parmesan, or to taste. Stir well. Add pepper.
- Serve on hot plates with the rest of the parmesan for sprinkling.
Yield
Serves 4
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