World Cuisine

Bacon Carbonara

cook 20 mins
  • 400 g (13 oz) spaghetti
  • 25 g (1 oz) butter
  • 3 garlic cloves, finely diced
  • 2 shallots, finely diced
  • 8 streaky bacon rashers, chopped
  • 4 eggs
  • 200 ml (7 fl oz) single cream
  • 40 g (1 3/4 oz) Parmesan cheese, grated
  • Cook the spaghetti in a saucepan of boiling water according to the packet instructions, until ‘al dente’.
  • Meanwhile, heat the butter in a large frying pan and fry the garlic, shallots and bacon for 5–7 minutes, until golden.
  • Beat together the eggs, cream and half the grated Parmesan.
  • Using tongs, transfer the cooked spaghetti to the frying pan – don’t worry if some of the cooking liquid comes with it.
  • Pour in the egg mixture and toss the spaghetti until well coated, adding more cooking liquid if necessary.
  • Serve sprinkled with the remaining Parmesan.
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