Spaghetti Carbonara- super easy to make

Ingredients

• 250 gspaghetti
• 150 gbacon
• 3egg yolks
• 1egg
• 50 mlcream
• 80 ggrated Parmesan cheese
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Cook the spaghetti

   Boil the spaghetti in salted water until al dente, following the timing on the packet.

2. 2

   Whisk the eggs

   Whisk the egg yolks, whole egg and cream together, then season with salt and pepper.

3. 3

   Add the Parmesan

   Stir the grated Parmesan into the egg mixture with a fork.

4. 4

   Fry the bacon

   Meanwhile, fry the bacon in a large pan, then set it aside.

5. 5

   Combine pasta and bacon

   Lift the spaghetti straight from its cooking water into the pan with the bacon and toss briefly.

6. 6

   Mix in the sauce

   Add the egg mixture and combine everything well, taking care not to let it cook.

7. 7

   Season and serve

   Taste and season again with salt and pepper, then enjoy.

What is spaghetti carbonara?

Carbonara is an Italian pasta dish associated with Rome, traditionally made by coating hot pasta with eggs, cheese and cured pork. This family-style version uses bacon and adds cream for a softer, especially easy-to-mix sauce.

The method depends on the heat of the freshly cooked spaghetti to bring the egg mixture together without scrambling it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 910 calories, 53g protein, 94g carbs, 50g fat.

The spaghetti supplies most of the carbohydrates, while bacon, eggs and Parmesan contribute much of the protein. Bacon, cream, eggs and cheese also make this a rich dish; a side of vegetables or salad can balance the plate.

The ingredients that shape the sauce

Eggs and Parmesan: the yolks and whole egg give the sauce richness, while grated Parmesan brings savoury flavour and helps it cling to the pasta.

Cream: 50 ml makes this take on carbonara particularly smooth. Stir it evenly into the eggs before adding the cheese.

Keep the sauce silky

Off the heat: mix the egg mixture into the pasta and bacon without letting it cook. The residual heat is enough to warm the sauce while keeping it smooth.

Pasta water: lift the spaghetti straight from its cooking water as directed. The water that clings to it helps the sauce coat the strands.

Cook the pasta just right

Al dente: follow the packet instructions and check the spaghetti near the end of its cooking time. It should be tender but still have a little bite.

Timing: prepare the egg and Parmesan mixture while the pasta cooks so it is ready to use as soon as the bacon is fried.

Get good flavour from the bacon

Fry the bacon in a large pan, then set it aside as the method directs. A roomy pan also gives you space to toss the spaghetti with the bacon before adding the sauce.

Taste before adding more salt at the end, since bacon and Parmesan are already savoury.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh contrast to the rich, creamy pasta. Keep any dressing light so it does not compete with the Parmesan and bacon.

Serve the spaghetti as soon as it is mixed, while the sauce is warm and coating the strands.

Recipe notes & tips

• Set out the eggs, cream and Parmesan before the spaghetti finishes cooking.
• Use a large pan so the pasta and bacon are easy to toss together.
• Lift the pasta directly from the cooking water into the pan, as the method specifies.
• Mix in the egg sauce without letting it cook.
• Taste before adding the final seasoning, as the bacon and Parmesan are salty.

Variations

• Use pancetta: swap it for the bacon for a more traditional cured-pork flavour.
• Add garlic: briefly fry a little with the bacon for an aromatic variation.
• Try pecorino: replace some or all of the Parmesan with finely grated Pecorino Romano.
• Add peas: stir cooked peas through with the spaghetti for a touch of sweetness.
• Finish with parsley: scatter chopped parsley over the pasta just before serving.

Common mistakes to avoid

• Overcooking the spaghetti: follow the packet timing and check for a firm bite.
• Scrambling the eggs: mix in the sauce without letting it cook.
• Adding the sauce too late: have the egg and cheese mixture ready before the pasta is done.
• Salting heavily at the start: bacon and Parmesan add savouriness, so taste before the final seasoning.
• Using a cramped pan: choose a large one so the pasta and bacon can be tossed evenly.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan over low heat, stirring often; the sauce may become firmer and less silky after chilling.

Frequently asked questions