Spaghetti carbonara

Name: Spaghetti carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4-6
Cuisine: Italy
Ingredients: 500 g (1 lb) dried spaghetti; 240 g (7½ oz) slab bacon, cut into 1 cm (½ inch) cubes; 110 g (3¾ oz) Parmesan, freshly grated; 8 egg yolks; 2 tablespoons chopped fresh parsley; 4 tablespoons oil

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
30 min

Appears in

Pasta

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.

Ingredients

4 tablespoons oil
240 g (7½ oz) slab bacon, cut into 1 cm (½ inch)

Europe
Italy
Main course
Mediterranean
Pasta

Method

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.
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.
Just before the pasta has