A quick and easy dinner, spaghetti carbonara is full of more-ish garlic and bacon flavour and is sure to satisfy. Minus any cream, traditional carbonara uses eggs to keep the dish moist. After all, nobody likes dry spaghetti!
Spaghetti carbonaraCourse: All Recipes, Dinners, PastaDifficulty: Easy
a parent of Wahroonga Public School
A quick and easy dinner, spaghetti carbonara is full of more-ish garlic and bacon flavour and is sure to satisfy. Minus any cream, eggs keep it moist.
4 dried spaghetti portions (see notes)
3 rashers bacon, chopped
200g mushrooms, sliced
2 garlic cloves, crushed
2 eggs, whisked
2 tbs parmesan, plus extra, to serve (optional)
Shredded basil leaves, to serve (optional)
- Cook the spaghetti in a saucepan of salted, boiling water for 12 mins, or until al dente. Drain and return pasta to the pan.
- Meanwhile, place the bacon in a medium frying pan over medium heat. Cook, stirring, for 2 mins. Add the mushrooms, garlic and 2 tbs water. Cook, stirring, for 5 mins or until mushrooms are soft and all ingredients are well browned. Remove from heat.
- Transfer the bacon mixture to the pan of drained pasta. Stir to combine. Add the parmesan. Quickly stir through the egg until well combined. Season with freshly cracked black pepper. Serve immediately sprinkled with extra parmesan and basil, if using.
Tips and notes
- Need help with spaghetti portions? This article will change your life: Guess what the hole in a spaghetti spoon is for?