Spaghetti carbonara

This is a super quick dinner which you can throw together in less than 15 minutes.  Better yet, it tastes like something you’d eat at a good Italian restaurant.  Bad news for very little ones or pregnant ladies – probably best for you to avoid this because of the raw egg that’s stirred in at the end.

For 2 adults you will need 

  • 200 g spaghetti
  • 2 tbsp olive oil
  • 200 g streaky smoked bacon (chopped) or smoked lardons
  • 4 garlic cloves thinly sliced
  • 1 egg
  • 1 handful finely grated parmesan
  • Freshly ground black pepper
  • Handful of parsley to serve (optional)


Put the spaghetti on to boil.  A few minutes before the spaghetti is done, beat the egg in a bowl.  Add a handful of finely grated parmesan and a good dash of freshly ground black pepper to the egg.  The mixture should look like thick wallpaper paste.

Fry the bacon in the olive oil until it starts to become crispy on the outside.  Add the garlic and cook for a minute or two but don’t let it brown.

Drain the spaghetti, toss in the bacon, garlic and the cheesy egg mixture.  Stir for 30 seconds to allow the cheese to melt.

Serve with a handful of chopped parsley.

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