Dead good spaghetti carbonara

A classic carbonara recipe that will serve you well in years to come

Recipe uploaded by

olive magazine

 206 ratings

Recipe by olive magazine

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 mins

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

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.

Not quite what you're looking for?

Try these spaghetti alternatives, Spaghetti puttanesca,Lemon & parsley spaghetti or Butternut & chorizo spaghetti.

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