Creamy spaghetti carbonara recipe

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  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 524 calories / serving
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Heat the butter in a heavy-based frying pan over a medium-high heat until melted then add the bacon and let it cook for 2-3 minutes. Add the cloves of garlic and stir well.

Meanwhile, cook the spaghetti in a large saucepan of boiling salted water according to packet instructions until al dente; usually 8-10 minutes.

As the spaghetti is cooking, reduce the heat of the frying pan and reduce the garlic cloves. Whisk the eggs with black pepper and most of the parmesan, keeping a little to garnish with.

Drain the pasta, keeping the cooking water, and add to the pancetta. Add the cheese and egg mixture to the spaghetti in the pan immediately and and toss everything together, lifting well and stirring to coat evenly. Make sure the spaghetti is piping hot to ensure the egg is cooked through. 

Season to taste.

If the sauce is a little dry, add a little of the cooking water to loosen it up. Transfer to serving bowls and garnish with the remaining parmesan sprinkled over and a few bay leaves on top.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.  

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

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  • Ingredients

  • 300g dried spaghetti
  • 4 rashers smoky back bacon, chopped
  • 75g parmesan, finely grated
  • 3 large eggs
  • 2 cloves garlic, peeled and crushed lightly
  • salt
  • black pepper
  • 25g butter
  • bay leaves, to garnish
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  • Energy 2200kj 524kcal 26%
  • Fat 21.9g 31%
  • Saturates 10.1g 51%
  • Sugars 2.6g 3%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 53.1g Protein 26.5g Fibre 2.9g


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