Spaghetti Carbonara

Ingredients

• 250 gstreaky bacon, chopped
• 5 mlchopped garlic
• 500 gspaghetti
• 2jumbo eggs
• 85 gParmesan
• 8 g (½ cup)flat-leaf parsley, lightly packed and chopped
• 120 ml (½ cup)white wine
• as preparedbacon mixture
• to tastesalt

Instructions

1. 1

   Brown the bacon

   Fry the 250 g chopped streaky bacon in a pan until browned. Add the 5 ml chopped garlic and fry for 1 minute. Pour in 120 ml white wine and reduce the mixture by half.

2. 2

   Cook the spaghetti

   Bring a pot of water to the boil, add salt, then add the 500 g spaghetti. Cook to your preferred texture; al dente is recommended. Drain.

3. 3

   Mix eggs and cheese

   Crack and lightly beat 2 jumbo eggs. Grate 85 g Parmesan and stir half into the eggs, reserving the rest for the garnish. Chop ½ cup (about 8 g) lightly packed parsley and mix half into the egg mixture, keeping the remainder for the garnish.

4. 4

   Combine the pasta

   Add the bacon mixture to the cooked spaghetti. Add the egg mixture and stir until it is incorporated throughout. Transfer to a heated serving bowl and garnish with the reserved Parmesan and flat-leaf parsley.

5. 5

   Serve the meal

   Serve with wine, crusty bread and a summer salad.

What is spaghetti carbonara?

Carbonara is an Italian pasta dish traditionally built around pasta, eggs, cheese and cured pork. This version takes a less traditional route by using streaky bacon, garlic and white wine.

The egg and Parmesan mixture gives the pasta its coating, while bacon brings a salty, savoury note. Parsley provides a fresh contrast at the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 960 calories, 43g protein, 91g carbs, 45g fat.

Most of the carbohydrates come from the spaghetti, while the bacon and Parmesan contribute much of the fat and the eggs, bacon and cheese provide protein. Pair a serving with a generous salad or other vegetables, and add bread according to appetite.

Choosing the key ingredients

Bacon: Streaky bacon has enough fat to brown well and flavour the pan. Chop it evenly so the pieces cook at a similar pace.

Cheese: Finely grated Parmesan is easier to stir through the beaten eggs and spaghetti. Keep half aside so it can be added as a garnish.

Getting the egg mixture right

Eggs and Parmesan: Beat the eggs lightly, then stir in half the grated cheese. Add this mixture after the bacon and pasta have been combined.

Gentle heat: The method calls for a heated serving bowl rather than returning the mixture to the hob. Stir promptly so the egg mixture coats the pasta instead of sitting in clumps.

Cooking the bacon and wine

Browning: Fry the bacon until browned before adding the garlic. This gives the bacon time to colour and leaves the garlic less time to burn.

Reducing: Add the white wine to the bacon and simmer it until its volume is reduced by half. Keep an eye on the pan as it reduces.

Pasta texture and timing

Al dente: Follow the packet guidance as a starting point and taste a strand near the end of cooking. Drain when it is tender but still has a slight firmness at the centre.

Work while warm: Drain the spaghetti before combining it with the bacon mixture and egg mixture. Have the serving bowl warmed and the garnishes ready so the pasta can be served straight away.

What to serve with it

The suggested accompaniments are wine, crusty bread and a summer salad. A crisp salad gives the meal a fresh counterpoint to its rich bacon, egg and cheese.

Since the spaghetti is substantial, serve bread according to appetite rather than treating it as essential.

Recipe notes & tips

• Chop the bacon into pieces of a similar size so they brown evenly.
• Grate the Parmesan finely to help it mix smoothly with the beaten eggs.
• Reserve the garnish before adding the cheese and parsley to the egg mixture.
• Taste the spaghetti before draining to check that it is al dente.
• Warm the serving bowl before the final toss so the pasta stays hot at the table.

Variations

• More herbs: Add extra chopped parsley at the table for a fresher finish.
• Extra Parmesan: Offer more finely grated Parmesan alongside the reserved garnish.
• Peppery finish: Add freshly ground black pepper to the egg mixture.
• Lighter side: Serve with a larger summer salad and less crusty bread.
• No wine: Omit the white wine and proceed with the browned bacon and garlic.

Common mistakes to avoid

• Burning the garlic: Add it only after the bacon has browned and fry it for 1 minute.
• Skipping the reduction: Simmer the wine until its volume has halved before mixing it with the pasta.
• Overcooking the spaghetti: Taste it near the end of cooking and drain while it still has a little bite.
• Clumping the egg: Stir the egg mixture promptly through the cooked pasta rather than leaving it in one spot.
• Forgetting the garnish: Reserve half the Parmesan and parsley before mixing the rest into the eggs.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan or microwave until piping hot; the egg and cheese coating may become firmer after chilling.

Frequently asked questions