Spaghetti alla Carbonara with Smoked Back Bacon

The Recipe


  • · 180g spaghetti (dried weight)
  • · 100g Parmesan cheese, grated
  • · 2 garlic cloves, crushed
  • · a little olive oil to fry the bacon
  • · 2 large free-range eggs
  • · 4 rashers of Smoked Back Bacon
  • · 1 tbsp flat-leaf parsley, finely chopped
  • · salt and freshly-ground black pepper to season
  • Cooking time: 15 Minutes
  • Preparation time: 5 Minutes
  • Serves: 2-3



Crack the eggs into a small mixing bowl. Season generously with salt and pepper and mix with a fork. Set to one side.


Bring a large pan of water to the boil and add about a teaspoon of salt. Add the spaghetti and cook until al dente or to preference - roughly 10 minutes. Once cooked to preference, drain into a colander, keeping a cupful of the pasta cooking water to the side.


Chop the bacon into small pieces. Bring a small frying pan up to medium heat. Add a little olive oil, the garlic and the chopped bacon. Sizzle for a few minutes whilst moving around the pan to avoid burning.


Add the pasta back to the main pot on the on to the hob. There should be residual heat, however if using induction, just bring the heat up to the lowest setting.


Add in the eggs, grated cheese and cooked bacon to the spaghetti. Stir through gently, adding couple of tablespoons of the pasta cooking water to make it glossy and combine thoroughly.


Add a good pinch of salt and ground black pepper according to taste.


Finish with a sprinkling of freshly-chopped parsley, and grated cheese.

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