Dead good spaghetti carbonara

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olive magazine

81 ratings

Recipe by olive magazine

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1. Video tutorial: Making pasta

1. Boil a large pan of water and cook the pasta following the packet instructions. Meanwhile, heat a knob of butter in a small frying pan and cook the shallot, garlic and bacon for 5-7 minutes until golden. Beat together the eggs, cream, most of the parmesan and plenty of ground black pepper.
2. Drain the spaghetti and return to the pan, off the heat. Add the shallot and egg mixtures and toss together until the pasta is evenly coated. Divide between two bowls then scatter the rest of the parmesan over, with a grinding of black pepper to serve.

Per serving

913 kcalories, protein 39.7g, carbohydrate 95.3g, fat 44.1 g, saturated fat 20.7g, fibre 3.9g, salt 2.57 g

Latest comments and suggestions

Results 101-107

• tones6

  06 October 2009

  tones6 rated and commented on this recipe

  

  Absolutley delicious, planning to make again this friday for guests.

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• Mrs.M

  21 October 2009

  Mrs.M rated and commented on this recipe

  

  very nice

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• AmynDaz

  02 November 2009

  AmynDaz rated and commented on this recipe

  

  Best carbonara we have tried cooking so far. I used tagliatelle instead of spaghetti and it worked just as well. Next time i think i'll add a bit more parmesan, garlic and onion than i did the last time.

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• lu lu

  05 November 2009

  lu lu rated and commented on this recipe

  

  i have never tried carbonara before & the thought of cream & spaghetti did nothing for me but after seeing all these reviews i thought i'd give it a try. i put in lots of cracked black pepper as it said & tasted it as i went along & thought yummie but stupidly put more cracked black pepper in & ruined the taste. otherwise it was delicious. i didn't like the thought of putting the cold cream / egg mixture on the spaghetti so warmed it slowly in the pan before hand. will try again but maybe with tagliatelle, larger pieces of bacon & mushrooms!

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• Angela M

  16 November 2009

  Angela M rated this recipe

  

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• Claire Louise

  19 November 2009

  Claire Louise rated and commented on this recipe

  

  I've made it a few times now and it can turn out a bit runny -one egg, two yolks and a smaller amount of double cream tends to work better. Still tastes good anyway though.

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• thynk2much

  20 November 2009

  thynk2much rated and commented on this recipe

  

  Added a handful of mushroom slices and a handful of frozen peas. Beautiful!

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Ingredients

• 250g spaghetti
• butter
• 1 shallot , finely chopped
• 2 garlic cloves , finely chopped
• 6 rashers of streaky bacon , chopped
• 2 eggs
• 142ml carton single cream
• 25g parmesan , finely grated

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Serves 2

Preparation and cooking times

Ingredients

• 250g spaghetti
• butter
• 1 shallot , finely chopped
• 2 garlic cloves , finely chopped
• 6 rashers of streaky bacon , chopped
• 2 eggs
• 142ml carton single cream
• 25g parmesan , finely grated

Per serving

913 kcalories, protein 39.7g, carbohydrate 95.3g, fat 44.1 g, saturated fat 20.7g, fibre 3.9g, salt 2.57 g

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