Spaghetti Carbonara

spaghetti carbonara

Spaghetti Carbonara

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Ensure all the cooked ingredients are as hot as possible, so that the beaten eggs are cooked on contact. Serve this classic dish with a flourish.
Servings: 6
Calories: 677


  • 14 oz spaghetti
  • 2 tbsp olive oil
  • 1 large onion sliced thinly
  • 2 garlic cloves chopped
  • 6 oz streaky bacon rashers rind
  • removed cut into thin strips
  • 1 oz butter
  • 6 oz mushrooms sliced thinly
  • 1/2 pint double heavy cream
  • 3 eggs beaten
  • 3 oz Parmesan grated, plus extra
  • to serve optional
  • freshly ground black pepper
  • sprigs of sage to garnish


  • Heat a large serving dish or bowl. Cook the spaghetti in a large pan of boiling salted water, adding 1 tablespoon of the oil. When the pasta is almost tender, drain in a colander. Return the spaghetti to the pan, cover and leave it in a warm place.
  • While the spaghetti is cooking, heat the remaining oil in a frying pan (skillet) over a medium heat. Fry the onion until it is translucent, then add the garlic and bacon and fry until the bacon is crisp.
  • Remove the onion, garlic and bacon with a slotted spoon and set aside to keep warm. Heat the butter in the pan and fry the mushrooms for 3 - 4 minutes, stirring them once or twice. Return the bacon mixture to the mushrooms. Cover and keep warm.
  • Stir together the cream, the beaten eggs and cheese, and season with salt and pepper.
  • Working very quickly to avoid cooling the cooked ingredients, tip the spaghetti into the bacon and mushroom mixture and pour on the eggs. Toss the spaghetti quickly, using two forks, and serve it at once. If you wish, serve with extra grated Parmesan.
Calories: 677 kcal
Carbohydrates: 54 g
Protein: 22 g
Fat: 41g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 174 mg
Sodium: 501 mg
Potassium: 399 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 938 IU
Vitamin C: 3 mg
Calcium: 229 mg
Iron: 2 mg
Cuisine Italian
Ingredients Pasta
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