Spaghetti Carbonara - Fiver Feeds

Spaghetti Carbonara

We’ve all tried various interpretations of this classic Italian dish over the years, some of them about 90% cream, some basically consisting of pasta tossed in scrambled egg. This version sticks to the traditional carbonara technique, with a few minor tweaks to keep it in budget of course.

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Spaghetti Carbonara

Prep Time:

20mins

Serving:

Serves 4 People

Cost:

£0.99 per Person

Difficulty:

Easy

  • Ingredients

    350g Spaghetti
    300g Smoked Bacon (or Pancetta) Chopped
    4 Large Eggs
    60g Parmesan Cheese Grated
    50g Unsalted Butter
    2 Garlic Cloves Crushed
    Black Pepper
    Salt
    Handful of Fresh Parsley Chopped (Optional)

How to Cook

1. Fill a large saucepan with salted water and bring to the boil.

2. Cook the spaghetti for 10 minutes, or until ‘al dente’ (it should still retain a bit of firmness).

3. Meanwhile, put around 50g of the grated parmesan in a bowl to one side then in a different bowl or cup, whisk the eggs until beaten and season with black pepper.

4. Melt the butter in a large frying pan. Once it’s bubbling, add the bacon pieces. Fry for a couple of minutes, then put the garlic in the pan and cook until the bacon is crispy.

5. Once the spaghetti is ready, remove the pan from the heat but don’t take the pasta out of the water. 

6. Wait until the bacon is ready. Turn off the heat on the frying pan then using tongs, transfer the spaghetti into the pan with the bacon. It doesn’t matter if some of the water goes into the pan too as it helps to create a silky sauce. Toss the spaghetti and the bacon together.

7. Mix the beaten eggs and parmesan together then pour over the spaghetti. Quickly toss together until all the pasta is covered and it looks nice and glossy. You don’t want to eggs to cook through but it doesn’t matter if there are a few scrambled bits.

8. Serve immediately, topped with the leftover parmesan and some more black pepper along with the parsley if using. Serve as it is or with a side salad.



Comment Below

  • Ann Armstrong

    This is amazing every one will like this saving money with Fiver Feeds x

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