Spaghetti carbonara

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Pasta: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

The pasta must be well drained and extremely hot when tossed in the sauce, as it is the heat of the pasta that lightly cooks the egg yolks.


  • 4 tablespoons oil
  • 240 g ( oz) slab bacon, cut into 1 cm (½ inch)


  1. Heat the oil in a frying pan and add the bacon. Brown for 5-10 minutes, or until the bacon is crisp and evenly coloured. Drain, then place on paper towels. Set aside.
  2. Bring a large pan of salted water to the boil. Add a splash of oil to stop the pasta sticking and cook the spaghetti according to the manufacturer’s instructions.
  3. Just before the pasta has