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Member recipe

Spaghetti alla Carbonara

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Serves 4

Egg and bacon pasta.

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  • 450g spaghetti
  • 1 tablespoon olive oil
  • 6 rashers streaky bacon or 110g pancetta, roughly chopped
  • 1 garlic clove, crushed
  • 4-5 large eggs, beaten
  • 75g freshly grated parmesan cheese
  • Salt and black pepper


    1. Cook the pasta in a large pan of boiling salted water.
    2. Meanwhile heat oil over low heat in a frying pan. Cook bacon or pancetta with garlic till the fat runs and it's crisp. Turn off the heat. Leave in pan.
    3. Drain cooked pasta in a colander. Return to hot pasta pan. Stir in the bacon and frying oil. Cool for 30 seconds.
    4. Sling in the eggs and a little salt. Stir well to coat pasta. Add half the Parmesan, or to taste. Stir well. Add pepper.
    5. Serve on hot plates with the rest of the parmesan for sprinkling.

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