Fresh carbonara

Easy to whip up and with few ingredients. Traditionally made with guanciale (cured pork cheek) – but bacon works well too. Using cream is considered sacrilege by some but preferred by others; you decide!

serves 4 | 15 minutes cooking

  • 500g spaghetti
  • 4 egg yolks OR 2 egg yolks + 50g double cream
  • 75g grated parmesan or pecorino
  • 100g chopped bacon
  • parsley
  1. Start frying the bacon
  2. Place spaghetti in salted boiling water
  3. Carefully crack eggshells in half and siphon out the whites, adding yolks to a bowl. If you’re making with cream, add that in here too – plus the cheese. Season with pepper
  4. Pour any fat out of the frying pan, then add in the spaghetti. Once cooler, add the contents of the bowl and mix gently
  5. Chuck on your chopped parsley before serving.




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