Spaghetti Carbonara

Spaghetti Carbonara

Spaghetti carbonara - almost like sitting in an Italian restaurant ... just with a little less fat.


Step 1
  • Put the bacon slices in a cold pan and fry them - first for 2 minutes on a high heat and then with a moderate heat until golden and crispy. Let the bacon drip onto a paper towel and then cut the crisp bacon into smaller pieces.
Step 2
  • Wipe the pan off. Add cream, salt and pepper to the pan and bring to a boil.
Step 3
  • Mix the eggs and 75 g of the cheese together in a bowl.
Step 4
  • Mix tomatoes, onions and oregano together. Sprinkle with salt and pepper.
Step 5
  • Whilst boiling the water, add salt to a large, thick-based pan. Cook the spaghetti for 8-10 minutes until it is tender without being soft.
Step 6
  • Drain the spaghetti into a colander and then return it to the pan. First pour in the hot cream and then bacon and egg cheese mixture into the spaghetti. Taste.
Step 7
  • Serve the carbonara immediately with the rest of the cheese and tomato salad.


Bacon in Thin Slices
125 g
Cooking cream
250 ml
Coarse salt
½ tsp
Freshly pepper
½ tsp
Grated cheese
175 g
Tomato Salad
Tomatoes in Slices
550 g
Small white onion in Thin Rings
Fresh oregano
2 tbsp
Coarse salt
1 pinch
Freshly pepper
1 pinch
3 litres
Coarse salt
1 tbsp
Dried White pasta (such as spaghetti)
400 g