Spaghetti carbonara
Silky, cheesy and ready in 20 minutes. No cream needed.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Smoked back bacon300 g
- Pasta400 g
- Free-range eggs4 eggs
- Mature Cheddar80 g
- Garlic3 cloves
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Egg, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cook the pasta in a large pan of salted boiling water following the pack instructions. Before draining, scoop out a mug of the cooking water.400 g pasta
- Chop the bacon and the garlic. Fry them in a large frying pan over a medium heat for 6 to 8 minutes, until the bacon is crisp. Take off the heat.300 g smoked back bacon3 cloves garlic
- Grate the cheese finely. In a bowl, whisk the eggs with the cheese and lots of black pepper.4 eggs80 g mature cheddar
- Add the drained pasta to the bacon pan, off the heat, and toss. Pour in the egg mix with a splash of the pasta water and keep tossing for a minute until glossy and creamy. The heat of the pasta cooks the egg: back on the hob it would scramble.
Take the pan off the heat before adding the eggs. The pasta heat cooks them into a silky sauce rather than scrambled egg.
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