Recipes
Mario Falcone Snr's spaghetti carbonara
Plenty of Parmigiano Reggiano and extra crispy bacon help make the ultimate carbonara
Plenty of Parmigiano Reggiano and extra crispy bacon help make the ultimate carbonara
(6 votes)
Cook: 20 Mins
Serves: 6
Price: 51p per serving
Nutritional Information
Each 258g serving contains
Energy
1912kj
457kcal
1912kj
457kcal
23%
Fat
13.2g
13.2g
Med
19%
19%
Saturates
5.7g
5.7g
High
29%
29%
Sugars
1.8g
1.8g
Low
2%
2%
Salt
0.9g
0.9g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
741kj/177kcal
Typical energy values per 100g:
741kj/177kcal
Ingredients
500g spaghetti
5 rashers Extra Special Oak Smoked Dry Cured Streaky Bacon, chopped
4 eggs, yolks only
100g Extra Special Parmigiano Reggiano, grated
Method
1
Bring a large pan of water to the boil and cook the pasta for 10-12 minutes, under tender. Reserve 150ml of the cooking water from the pan, then drain well.
2
While the pasta is draining, cook the bacon in a deep-sided frying pan, over a medium heat, until crisp.
3
In a bowl, stir together the egg yolks and grated Parmesan. Add a splash of the reserved pasta water and mix well.
4
Reduce the heat on the frying pan to low. Add the drained pasta and the rest of the reserved water, then stir well.
5
Take the pan off of the heat and pour in the egg mixture, stirring constantly to coat the spaghetti. Season with freshly ground black pepper and serve immediately.