Spaghetti Carbonara

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Quick like most spaghetti recipes and easy, because the same pan is used throughout, spaghetti carbonara makes a light lunch or supper dish. Serve it with the white wine remaining in the bottle after making the recipe.


  • 100–175 g/46 oz spaghetti
  • 4 rashers lean bacon
  • freshly milled pepper
  • 1.5 dl/ΒΌ pint dry white wine
  • 1 egg yolk
  • 4–5 tablespoons double cream
  • grated Parmesan cheese for serving


    Add the spaghetti to a saucepan of boiling salted water, reboil and simmer until just tender – quick-cooking spaghetti will take just 6 minutes. Drain in a colander.

    Return the saucepan to the heat and add the trimmed and chopped bacon rashers. Lightly fry the bacon until just beginning to crisp, then sprinkle with freshly milled pepper and add the wine. Return the spaghetti to the pan and reheat gently; the spaghetti will absorb all the wine. When well heated through, add the egg yolk blended with the cream. Draw the pan off the heat and using two forks toss the spaghetti in the mixture. The heat of the pan will be quite sufficient to thicken the sauce.

    Serve with a sprinkling of grated Parmesan cheese over the top and serve with a bowl of grated cheese separately.