Spaghetti Carbonara

Spaghetti Carbonara


15ml (1 tablespoon) olive oil
300g back bacon, cut into strips
2 cloves garlic, crushed
3 eggs, plus 1 extra yolk
125ml (½ cup) thick cream
50g (½ cup) freshly grated Parmesan
salt and freshly ground black pepper, to taste
30ml (2 tablespoons) chopped flat-leaf parsley
extra grated Parmesan to serve to serve


1. Cook pasta in a large saucepan of boiling salted water according to the packet instructions.
2. Meanwhile, heat oil in a frying pan over medium heat. Cook bacon, stirring, for 2-3 minutes until crisp. Add garlic, cook for 30 seconds, set pan aside.
3. Place eggs, yolk, cream and Parmesan in a bowl. Season with salt and pepper, mix gently with a fork.
4. Drain pasta, return to pan. Quickly add egg and bacon mixtures and parsley. Toss to combine, (the heat from the pasta will cook the egg slightly and form a creamy sauce). Serve immediately with extra Parmesan.
Serves 6

Red Meat Recipes

Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.