Best-ever Spaghetti Carbonara

By Claire Brookman

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This super simple bacon and egg pasta dish deserves its place as a classic.

All you have to do is throw all your ingredients of Best-ever Spaghetti Carbonara

  1. 375g dried spaghetti (see note)
  2. 1 tablespoon olive oil
  3. 200g thick shortcut bacon rashers, halved lengthways, sliced (see note)
  4. 3 garlic cloves, crushed
  5. 1/4 cup dry white wine (optional)
  6. 2 eggs
  7. 2 egg yolks
  8. 1/2 cup thickened cream
  9. 1/2 cup finely grated parmesan
  10. Extra finely grated parmesan, to serve

The instruction how to make Best-ever Spaghetti Carbonara

  1. Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to saucepan.
  2. Meanwhile, heat oil in a frying pan over medium heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until golden. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add wine, if using. Simmer for 1 to 2 minutes or until almost evaporated.
  3. Whisk eggs, yolks, cream and parmesan together in a bowl. Season. Add bacon and egg mixtures to pasta in saucepan. Cook, tossing over low heat, for 1 minute until pasta is covered in a creamy, thickened sauce. Serve topped with extra parmesan.

Nutritions of Best-ever Spaghetti Carbonara

fatContent: 751.416 calories
saturatedFatContent: 40 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 67 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent:
cholesterolContent: 28 grams protein
sodiumContent: 238 milligrams cholesterol

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