Spaghetti Carbonara

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 500 g (1 lb 2 oz) spaghetti
  • 8


  1. Cook the spaghetti in a large saucepan of rapidly boiling salted water until al dente. Drain and return to the pan.
  2. While the pasta is cooking, discard the bacon rind and cut the bacon into thin strips. Fry over medium heat until crisp. Drain on paper towels.
  3. Beat the eggs, parmesan and cream until well combined. Add the bacon