Name: Best-ever spaghetti carbonara
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Ingredients: 375g dried spaghetti (see note); 18.20 gm olive oil; 200g thick shortcut bacon rashers, halved lengthways, sliced (see note); 3 garlic cloves, crushed; 62.50 gm dry white wine (optional); 2 eggs; 2 egg yolks; 126.25 gm thickened cream; 125.00 ml finely grated parmesan; Extra finely grated parmesan, to serve

Best-ever spaghetti carbonara

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Prep Time:
10 minutes

Cook Time:
12 minutes

Total Time:
22 minutes

Iconic bacon and egg pasta - effortless and timeless.

Ingredients:

375g dried spaghetti (see note)
18.20 gm olive oil
200g thick shortcut bacon rashers, halved lengthways, sliced (see note)
3 garlic cloves, crushed
62.50 gm dry white wine (optional)
2 egg yolks
126.25 gm thickened cream
125.00 ml finely grated parmesan
Extra finely grated parmesan, to serve

Instructions:

Boil pasta in salted water according to package instructions until tender. Drain and return to saucepan.
Heat oil in a frying pan over medium heat. Add bacon and cook until golden, stirring occasionally for about 5 minutes. Stir in garlic and cook until fragrant for about 1 minute. If using wine, add it and simmer until almost evaporated for 1 to 2 minutes.
In a bowl, combine eggs, yolks, cream, and parmesan, then season. Add bacon and egg mixtures to pasta in a saucepan. Toss over low heat for 1 minute until pasta is coated in a creamy, thickened sauce. Serve with a sprinkle of extra parmesan on top.

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