Proper carbonara recipe

14 ratings Rate
  • Serves 4
  • 15 mins
  • 455 calories / serving
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proper carbonara (h)

Boil spaghetti until al dente. While it’s boiling, lightly cook the bacon in light olive oil or rapeseed oil.

Finely grate the parmesan cheese.

Drain the spaghetti, add it to the pan of bacon and gently mix together over a low heat. Crack the happy eggs into the spaghetti and mix. Add most of the parmesan cheese in and mix again.

Serve and sprinkle with the remaining parmesan cheese.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs thoroughly.

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  • Ingredients

  • 250g bronze die spaghetti
  • 150g dry cured bacon or pancetta
  • 100g parmesan cheese
  • 3 happy eggs
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  • Energy 1895kj 455kcal 23%
  • Fat 24g 34%
  • Saturates 10g 50%
  • Sugars 1g 1%
  • Salt 2g 33%

of the reference intake
Carbohydrate 35.3g Protein 269g Fibre 0.2g


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