Le Cordon Bleu

Spaghetti carbonara

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Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
Pasta: Le Cordon Bleu Home Collection
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)

Method

  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