Spaghetti Carbonara

Serves: 4 - 6


Cream is not used to make this traditional dish. However, if wished, half a cup of cream can be added to the bacon mixture.


4 rashers streaky bacon

3 large cloves garlic

3 tablespoons olive oil

500g Diamond Spaghetti

6 eggs

1 cup grated Parmesan cheese

Freshly ground black pepper


Derind the bacon and cut rashers into ½ centimetre strips. Crush, peel and finely chop the garlic. Heat the oil in a large frying pan. Cook the bacon until crisp. Add the garlic and cook until brown. Remove the pan from the heat.

Cook the spaghetti to packet directions. Drain well.

While the spaghetti is cooking, lightly beat the eggs with a fork. Mix in half the Parmesan cheese. Return the bacon pan to the heat and mix through the drained spaghetti. Remove from the heat and add the egg mixture. Toss vigorously to mix the egg through. Grind over black pepper and serve immediately, topped with remaining cheese.