Spaghetti alla Carbonara

This recipe works in combination with: Bacon & Leek Frittata, Loaded Mash, Singapore-style Noodles. This recipe features in these meal plans: Quick & Easy.

Spaghetti with a classic and simple carbonara sauce.


  • 3 x rashers streaky bacon, chopped
  • 1 medium egg, beaten
  • 90g of value spaghetti
  • 1 garlic clove, finely chopped
  • 1 tbsp grated Parmesan
  • 1 tbsp vegetable oil
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Price per person: £0.74
  • Store cupboard: Basic
  • Calories per serving: 742
  • 5-a-day per serving: 0
  • Print Recipe
Spaghetti alla Carbonara photo

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  1. Mix the beaten egg and 2 tsp of the Parmesan cheese in a large bowl to make the carbonara sauce. Season with salt and pepper.
  2. Cook the spaghetti according to the packet instructions.
  3. Meanwhile, heat the oil in a frying pan and fry the bacon for 3-4 minutes. Add the garlic and cook for a further 1-2 minutes, stirring frequently.
  4. Drain the spaghetti, reserving 1tbsp of the cooking water. Immediately add the pasta to the carbonara sauce as well as the reserved cooking water and bacon. Toss it all together with two forks. (The egg will be cooked by the heat of the pasta, and the sauce will cling to the strands.) Top with the remaining Parmesan cheese, season with salt and pepper and serve immediately.

Cook's tips

Recipes like this one that involve raw or lightly cooked eggs, should always use eggs that are as fresh as possible and have been stored according to the packaging guidelines.

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