Home
Log inSign up
Spaghetti alla carbonara
Spaghetti alla carbonara

Spaghetti alla carbonara

Martin Booth

Martin Booth

Serves 4

Mostly authentic spaghetti carbonara with a bit of cream thrown in because lots of people do that, even though I know that bit's not authentic. Don't put much in though.

Ingredients

  • 175 g bacon
  • 75 g pecorino (Grated)
  • 400 g spaghetti
  • 2 tbsps extra virgin olive oil
  • 3 cloves garlic (finely chopped)
  • 3 eggs
  • 2 tbsps cream
  • flatleaf parsely leaf (finely chopped)
  • pepper

Instructions

Keep screen awake
  • 1
    Cut up the bacon into small pieces and fry until slightly crispy in olive oil.
  • 2
    Throw in the garlic and parsley just as the bacon is about done, and cook this for no longer than . (Nothing worse than burnt garlic)
  • 3
    Whisk the eggs together with the cream, salt and pepper in another bowl, and then add the grated pecorino.
  • 4
    Now boil up the pasta for about (depends on the pasta, just follow the instructions).
  • 5
    Using tongs or a pasta ladle, quickly add the pasta to the frying pan where the garlic, parsley and bacon is (don't drain the pasta in a sieve). Then add the egg/pecorino mixture and stir everything together. (This is what cooks the egg, so don't let the pasta cool down too much). If the sauce is too thick, add some of the water from the pasta.
  • 6
    Sprinkle parmessan on top when serving

Comments & Reviews (4)

or sign up for free to join the conversation.