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Speedy Spaghetti Carbonara

A cheap and tasty mid-week dinner which the whole family will love. It's quick and easy to make with egg, parmesan and bacon. Try adding frozen peas to the pasta when cooking to boost the veg content and serve with a crunchy side salad. 


Makes approximately 4 servings

Preparation time is approximately 5 minutes

Cooking time is approximately 15 minutes





Ingredients


350g dried spaghetti (gluten free if required)

125g streaky bacon, snipped

1 teaspoon of olive oil

1 garlic clove, crushed

1 egg, plus 2 yolks

50g parmesan cheese, grated

Fresh parsley, finely chopped (optional)

Salt & pepper


How to make speedy spaghetti carbonara

  1. Boil the pasta in a large pan of salted water

  2. Add olive oil to frying pan and fry bacon for a few minutes until golden and crisp. Add garlic, fry for 1 more minute and turn off the heat. 

  3. Lightly whisk egg and yolks with most of the grated parmesan. Add a little salt and pepper.

  4. Drain pasta reserving some of the cooking water.

  5. Add eggs and 1 spoon of cooking water to pasta and mix until pasta is coated and creamy. Stir in the bacon and garlic then serve topped with the remaining parmesan and chopped parsley. 

HINTS & TIPS


Try wholemeal spaghetti for a healthier option!


Very tasty as a packed lunch the following day.


Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.


Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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