Spaghetti carbonara
Made the proper way, without cream: a silky egg and parmesan sauce with crisp bacon.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4 people
- Quick
Ingredients
Quantities adjust to the number of servings.
- Spaghetti (dried)400 g
- Smoked bacon lardons150 g
- Eggs3
- Parmesan60 g
- Garlic1 clove
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Bring a large pan of salted water to the boil for the pasta. In a bowl, whisk the eggs with most of the grated parmesan and plenty of freshly ground black pepper.
Fry the bacon in a large frying pan over a medium heat, without oil, for 6–8 minutes until it has released its fat and turned crisp. Add the crushed garlic for the last minute, then take the pan off the heat.
Cook the spaghetti until al dente, following the packet. Save a mugful of the cooking water before draining.
Toss the pasta with the bacon and a splash of the cooking water, wait 30 seconds, then pour in the egg mixture and keep tossing. The heat of the pasta turns it into a creamy sauce; if it's too thick, add a little more water.
Serve straight away with the rest of the parmesan and more pepper.