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.
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
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
- 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.
- Add the bacon and fry until the bacon starts to brown.
- Place the eggs in a bowl and beat. Add the cream and Parmesan, beat and season with black pepper.
- 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.
- Serve your spaghetti carbonara immediately with a green salad and some garlic bread if you fancy it.
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Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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