Spaghetti carbonara is one of my favourite comfort foods and the best part is that it is very quick and easy to prepare. It literally takes about 10 minutes to prep and another 10 to cook – gotta love that!
1 tbsp olive oil
200g bacon, cut into thin strips
2 garlic cloves, crushed
2 tbsp chopped flat leaf parsley
½ cup thickened cream
1 egg yolk
½ cup finely grated parmesan cheese
Cook the spaghetti in a large pot of boiling salted water until al dente and drain. Meanwhile, heat oil in a deep frying pan over high heat and cook the bacon for 4 to 5 minutes or until golden and crisp. Add the garlic and cook, stirring for 1 minute. Add the parsley and remove from heat.
Whisk the cream, eggs and yolk together in a jug and add half the parmesan and season with pepper. Add to the bacon, garlic and parsley mixture and mix until stirred (the residual heat in your pan should gently heat the sauce. If you turn the heat back on now, you are likely to scramble your eggs). Add the spaghetti to the cream mixture and toss to combine. Serve the spaghetti carbonara in bowls and top with leftover parmesan. Season with pepper and serve with a side salad.
About The Author
Trudie Bishop is our Chief of Foodspiration and an experienced home cook with a passion for local produce, learning and getting kids of all ages in the kitchen.