Italian Spaghetti Carbonara Recipe Video
Whether you’re serving everyday guests or just looking to fill a hunger gap, this recipe is a great one to learn.
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'Scrummy' doesn’t begin to describe how moreish this dish is...
... make it, eat it, and then tell me you don’t want to munch it again – immediately!
Alrighty, enough chin-wagging, let’s check out the only easy spaghetti carbonara recipe you’ll ever need…
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings2
Ingredients
240g/8.5oz spaghetti
2 fresh eggs
60g/2oz bacon chunks (pancetta/belly bacon or normal bacon if that's all you have)
20g/0.7oz parmesan cheese
Salt
Pepper
Extra virgin olive oil
Equipment:
Small bowl
Cheese grater
Pasta pan
Frying pan
Optional:
Hand whisk
Directions
STEP 1 - Crack the eggs into the small bowl (the rule here is one egg per person serving).
- Add a pinch of salt to each egg (if using standard American bacon however don't bother - the meat is usually salty enough), followed by a dash of pepper.
- Whisk using a fork until smooth, then grate in the parmesan and mix thoroughly again.
Tip: Maybe save a tablespoon of grated parmesan for serving.
STEP 2 - Cover half the base of your frying pan with oil and place on a medium heat.
- When the oil is hot, add the bacon and fry until softened and slightly brown (usually 5-7 mins). Then take this pan off the heat.
STEP 3 - Boil up a full deep pan of water (use a kettle for speed). Add a tablespoon of salt and cook the spaghetti as per its packet’s instructions.
- When ‘al dente’ (no longer white inside when cut), drain the spaghetti.
STEP 4 - Pop the bacon pan back on the heat and mix in the spaghetti, coating it in the oil.
Tip: If you don’t have a deep enough frying pan for this, use the pasta pan instead.
- Now take it all off the heat again, and pour over the egg/parmesan sauce. Mix thoroughly. (The point here is that we don’t want the egg to cook!)
That’s it – done!
- Add a pinch of salt to each egg (if using standard American bacon however don't bother - the meat is usually salty enough), followed by a dash of pepper.
- Whisk using a fork until smooth, then grate in the parmesan and mix thoroughly again.
Tip: Maybe save a tablespoon of grated parmesan for serving.
STEP 2 - Cover half the base of your frying pan with oil and place on a medium heat.
- When the oil is hot, add the bacon and fry until softened and slightly brown (usually 5-7 mins). Then take this pan off the heat.
STEP 3 - Boil up a full deep pan of water (use a kettle for speed). Add a tablespoon of salt and cook the spaghetti as per its packet’s instructions.
- When ‘al dente’ (no longer white inside when cut), drain the spaghetti.
STEP 4 - Pop the bacon pan back on the heat and mix in the spaghetti, coating it in the oil.
Tip: If you don’t have a deep enough frying pan for this, use the pasta pan instead.
- Now take it all off the heat again, and pour over the egg/parmesan sauce. Mix thoroughly. (The point here is that we don’t want the egg to cook!)
That’s it – done!
Editors Review
Are you looking forward to make a special dish this weekend? Here is an amazing video for a classic Italian Spaghetti Carbonara with spaghetti, egg, Parmesan cheese and bacon. Try out this absolutely delicious recipe in your kitchen and surprise your family and friends!
Chef
