Spaghetti Carbonara

Spaghetti Carbonara

Viva, Italia! Create a dish that will bring the whole family together, luring everyone out of their respective corners of the house. This easy, satisfying recipe is great if you’re pressed for time. Nothing quite hits the spot like a rich, tasty Italian dish.

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INGRÉDIENTS (pour 4 gourmands)

  1. ½ cup cream
  2. 6 jumbo eggs, yolks only
  3. ½ cup grated parmesan cheese
  4. Salt and freshly ground black pepper, to taste
  5. 1 packet (250 g) rindless back bacon, chopped
  6. 2 garlic cloves, finely chopped
  7. 500 g dried spaghetti


1. The creamy part: Beat the cream and egg yolks together in a mixing bowl. Stir in the parmesan cheese and season the mixture with salt and pepper.


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2. Think thin: Fry the bacon in a dry pan over medium heat until the fat is rendered and the bacon is crispy. Add the garlic and fry for another minute. Drain on kitchen paper and set aside.

3. Pasta perfect: Cook and drain the spaghetti. While it’s still piping hot, stir in the cream mixture and the bacon. The heat of the pasta will cook the egg yolk.

4. Voilà! Dish up in heated bowls and sprinkle with more grated parmesan.

5. Tip: This pasta doesn’t keep very well, so go ahead and have a second helping.

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