Spaghetti carbonara

A simple but tasty Italian classic

Serves: 4
Time: 30 minutes


  • 400g of spaghetti
  • 10ml of olive oil
  • 6 pieces of unsmoked rindless back bacon
  • 2g of granulated
  • 2g of rosemary needles
  • 4 egg yolks
  • 75g of regular cream cheese (use low fat cream cheese for a healthier option)
  • 2g of dried parsley


  • 1. Bring a large pan filled with slightly salted water to boil, and cook the spaghetti according to the packet instructions
  • 2. While the pasta is cooking, dice the bacon and fry in a frying pan with garlic and rosemary on medium heat
  • 3. Whilst cooking, whisk together the egg yolks, cream cheese, parley and the salt and pepper in a bowl. Then set aside
  • 4. When the bacon is golden, turn the heat off but keep warm until the spaghetti is cooked
  • 5. Once the pasta is cooked, drain it and set aside. Reserve some of the cooking water for later
  • 6. Add the spaghetti to the pan of bacon and stir to coat. Pour on the egg mixture, adding a splash of the cooking water if necessary to loosen the sauce
  • 7. Serve and enjoy!


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