Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 300 g (11oz) spaghetti; 200 g (7oz) smoked streaky bacon; ½ tbsp olive oil; 4 medium egg yolks; 4 tbsp. double cream; 50 g (2oz) parmesan, plus extra to serve; 1 tbsp. freshly chopped parsley

Our delicious spaghetti carbonara is fabulous with a glass of chilled white wine.

By The GH Kitchen TeamPublished: 30 March 2009

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Food, Cuisine, Noodle, Spaghetti, Chinese noodles, Ingredient, Pasta, Al dente, Dish, Pancit,

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Yields:

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Ingredients

300 g (11oz) spaghetti
200 g (7oz) smoked streaky bacon
½ tbsp olive oil
4 medium egg yolks
4 Tbsp. double cream
50 g (2oz) parmesan, plus extra to serve
1 Tbsp. freshly chopped parsley

Directions

1. Step 1
  Bring a large pan of lightly salted water to the boil and cook the spaghetti according to the packet instructions.
2. Step 2
  Meanwhile, cut the rind and fat off the edge of the bacon and discard, then roughly dice the flesh. Heat the oil in a pan, add the bacon and fry gently for 2min to release the fat. Turn up the heat and cook until golden.
3. Step 3
  Meanwhile, beat the egg yolks together in a bowl and stir in the cream, parmesan and a grinding of black pepper.
4. Step 4
  Drain the pasta and return to the pan over a medium heat. Stir in the bacon and egg mixture for 30sec, then garnish with extra parmesan and a sprinkling of parsley to serve.

Per Serving:

Calories: 630
Total carbs: 56 g
Sugars: 3 g
Total fat: 34 g
Saturated fat: 10 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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