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Ultimate Spaghetti Cabonara



This is a total comfort dish, something that takes me back every time to a happy place. This makes 2 generous portions!

  • 250g spaghetti

  • 1 tablespoon butter

  • 1 shallot  finely chopped

  • 2 garlic cloves finely chopped

  • 3 rashers bacon chopped

  • 2 eggs

  • Freshly ground black pepper

  • 142ml carton double cream

  • 25g Parmesan finely grated

  • 1 tablespoon freshly chopped parsley (save some to garnish)

    1. Boil a large pan of water and cook the pasta following the packet instructions. Meanwhile, heat a knob of butter in a small frying pan and cook the shallot, garlic and bacon for 7 minutes until golden. Beat together the eggs, cream, most of the Parmesan, parsley and plenty of ground black pepper.
    2. Drain the spaghetti and return to the pan, off the heat. Add the shallot and egg mixtures and toss together until the pasta is evenly coated. Divide between two bowls then scatter the rest of the Parmesan over, with a grinding of black pepper & a sprinkling of parsley to serve.
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