Spaghetti carbonara

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This classic Italian dish of spaghetti carbonara is quick to make with the eggs and cream combining to make the carbonara sauce for the pasta.

  • Serves: 6

  • Prep time: 5 mins

  • Cooking time: 20 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • Child friendly
  • Editor’s pick

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How do you tell if the eggs for your spaghetti carbonara are really fresh? Follow this tip from Delia Smith


  • 600g (1lb 6oz) spaghetti
  • 3tbsp olive oil
  • 2 small onions, finely chopped
  • 3 garlic cloves, crushed
  • 200g (6oz) streaky bacon, chopped
  • 3 eggs
  • 200ml double cream
  • 75g (3oz) grated Parmesan cheese


  1. Cook the spaghetti according to the instructions on the packet. Meanwhile, heat the oil in a pan and fry the onion and garlic until they start to soften, usually about 5 mins.
  2. Add the bacon and fry until the bacon starts to brown.
  3. Place the eggs in a bowl and beat. Add the cream and Parmesan, beat and season with black pepper.
  4. When the pasta is cooked, drain and and add the onions, garlic and bacon. Pour over the carbonara sauce and return to the heat for 1-2 mins, stirring all the time.
  5. Serve your spaghetti carbonara immediately with a green salad and some garlic bread if you fancy it.

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Lamb Merguez Patties – If the Sausage is Moroccan, Your Burger Will Be Rockin’

After using Merguez sausage in this beautiful stuffed acorn squash recipe last year, I got a bunch of emails saying, “I can’t find that
anywhere! Can you show us how to make it?!”
I generally ignore those, since it’s
usually just people not looking hard enough (I’m looking at you, Mr. “I can’t
find Panko”).

However, in this case, I realized that Merguez is not
commonly stocked at the grocery store, so I decided to come up with an easy
home version. I didn’t bother with the casing, as these were originally going
to be breakfast patties, but as I mention in the video, I was seduced by a
brioche roll, and ended up going full burger. Happily, it made for a very
memorable lunch.

If you do happen to give this Merguez recipe a try, I hope
you make a double batch and not only experience the amazing burger it produces,
but also use it in/on a number of things. It is wonderful in things like beans,
frittatas, pastas, soups, and crumbled on a pizza. I really hope you give it a
try soon. Enjoy!

Ingredients for Four (4 oz) Patties:
1 pound ground lamb (rec., 85% lean, 15% fat)
1 tsp kosher salt (1/2 tsp fine salt)
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp coriander
1/4 tsp fennel seed
3 cloves garlic
2 tbsp Harissa (a spice red pepper paste), we did a version here.
1 tbsp tomato paste
*Note: I didn’t add cayenne since my Harissa was very spicy, but feel free.

Warming Up with Beef Merlot

The weather just turned cold and wet here in San Francisco,
and when that happens I always crave something hot and comforting, ladled from
a steaming pot. I do have a brand new video to post for Friday that
fits the bill nicely, but due to circumstances beyond my control, it will not be up
until late in the day. 

In the meantime, I hope you enjoy this video recipe for
beef merlot that I posted a few years ago. It’s an easy take-off on beef
bourguignon, and one of my all-time, cold-weather favorites. Be sure to read the original post here, to find out why the heck I used merlot. Enjoy!

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