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Spaghetti Carbonara

Spaghetti Carbonara

A fail-safe dish with a simple ingredients list that makes it ideal for a week-day meal. We make our's extra luxurious by topping with an extra egg yolk to stir in and cook in the residual heat. Best served with an heirloom tomato salad.

Serves 2



  • Hard fry the bacon in a little oil until crispy enough to crumble, then set aside
  • Boil the spaghetti as per packet instructions for al dente
  • While the pasta is cooking make the sauce: take four of the six egg yolks and whisk and then add the cheese
  • Drain spaghetti but leave a little pasta water (about 50ml) in the pan, put the spaghetti back in, add the egg and parm, combine thoroughly, but not on the heat cos it will scramble, the residual heat in the pan is enough to warm the sauce, scatter with the crispy bacon and top with one more yolk for silkiness 

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