Italian · Classics · Nut-free

Spaghetti Carbonara

Silky Roman pasta made with just eggs, bacon, parmesan and pepper — no cream.

Ingredients

• • 360 g spaghetti
• • 8 rashers bacon
• • 6 eggs
• • 60 g parmesan
• • 4 cloves garlic
• • ½ tsp (or to taste) black pepper
• • 1 tsp (or to taste) salt

Method

1. 1Boil the spaghetti in well-salted water, saving a mug of the cooking water.
2. 2Crisp chopped bacon in a dry pan with the crushed garlic, then remove the garlic.
3. 3Beat the eggs with grated parmesan and lots of black pepper.
4. 4Off the heat, toss the drained pasta with the bacon, then the egg mix, loosening with pasta water until glossy.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.