STEPS 7 INGREDIENTS 4 TIME 25-30 MINS
Essentially a bacon-packed, raw-egg sister of this tasty breakfast pasta, this spaghetti carbonara recipe totally does the do. 
Whether you’re serving everyday guests or just looking to fill a hunger gap, this recipe is a great one to learn.
‘Scrummy’ doesn’t begin to describe how moreish this dish is…
… make it, eat it, and then tell me you don’t want to munch it again – immediately!
Alrighty, enough chin-wagging, let’s check out the only easy spaghetti carbonara recipe you’ll ever need… “Just a quick note to say that your spaghetti carbonara recipe is the best (and easiest) I’ve ever tried. I’ve used this recipe several times now, most recently to rave reviews last night.” Susan, Boston
Serves 2
Ingredients: (For a printable PDF shopping list click here, or right-click this link and choose ‘Save target/link as’ to save the list for later.)
240g/8.5oz spaghetti
2 fresh eggs
60g/2oz bacon chunks (pancetta/belly bacon or normal bacon if that’s all you have)
20g/0.7oz parmesan cheese
Salt
Pepper
Extra virgin olive oil
Equipment:
Small bowl
Cheese grater
Pasta pan
Frying pan
Optional:
Hand whisk
STEP 1 – Crack the eggs into the small bowl (the rule here is one egg per person serving).
– Add a pinch of salt to each egg (if using standard American bacon however don’t bother – the meat is usually salty enough), followed by a dash of pepper.
– Whisk using a fork until smooth, then grate in the parmesan and mix thoroughly again.
Tip: Maybe save a tablespoon of grated parmesan for serving.
STEP 2 – Cover half the base of your frying pan with oil and place on a medium heat.
– When the oil is hot, add the bacon and fry until softened and slightly brown (usually 5-7 mins). Then take this pan off the heat.
STEP 3 – Boil up a full deep pan of water (use a kettle for speed). Add a tablespoon of salt and cook the spaghetti as per its packet’s instructions.
– When ‘al dente’ (no longer white inside when cut), drain the spaghetti.
STEP 4 – Pop the bacon pan back on the heat and mix in the spaghetti, coating it in the oil.
Tip: If you don’t have a deep enough frying pan for this, use the pasta pan instead.
– Now take it all off the heat again, and pour over the egg/parmesan sauce. Mix thoroughly. (The point here is that we don’t want the egg to cook!)
That’s it – done!
To serve: Sprinkle over a little parmesan, and have some tasty bread on hand for mopping the dish (a little gross but quite essential!).
Enjoyed this spaghetti carbonara recipe?
– Then try this breakfast pasta. There’s no bacon involved and we fry the egg instead of whisking it raw, but it’s equally simple, and equally delicious.
– Also, if you’re a spaghetti lover, check out this easy spaghetti recipe featuring your choice of nut and posh porcini mushrooms.