There’s more than one way to make a mouth-watering spaghetti carbonara. With just five simple ingredients, this delicious dish for two can be whipped up painlessly in just 20 minutes.
This recipe also forgoes the cream, which means it’s a lighter alternative to the carb-heavy classic dish.
- 160g spaghetti
- 80g bacon (or pancetta)
- 2 free-range egg yolks
- 60g parmesan cheese, grated
- salt and black pepper (to taste)
In a large pot of salted boiling water, cook the spaghetti according to instructions.
Meanwhile, cut the bacon or pancetta into 1/2-inch strips and fry until lightly browned in a large fry pan, without adding any oil. Set pan aside.
In a small bowl, beat the egg yolks along with the cheese and two tablespoons of boiling water from the pasta. Season with black pepper.
When the spaghetti is cooked al dente, drain thoroughly and toss in with the bacon, mixing to combine.
Finally, add the egg yolk mixture to the pan and toss altogether. To avoid cooking the egg, this is best done when the pasta is not too hot.
Divide spaghetti into serving bowls and sprinkle with parmesan cheese and a drizzle of olive oil.