Spaghetti Carbonara.



Spaghetti Carbonara

Spaghetti Carbonara


I made this for dinner tonight, and it is so seriously fast and easy to make that I briefly, just for a moment, almost felt guilty that I didn’t exert more effort in to dinner…..and then I looked around and saw happy faces all eating it and I decided this was going to be a new favourite dinner for me to make!

It was super easy for me, super cheap to make and everyone was eating it!  Yay!!!  The perfect dinner!

Thought I would share it with all of my lovelies!

Hope you like it too!

Spaghetti Carbonara.

Serves 4

Preparation Time: 12 minutes.

Cooking Time: 12 minutes.

Difficulty: Easy.


400g spaghetti

1 tablespoon olive oil

200g sliced flat pancetta or bacon cut into 1cm wide strips

2 garlic cloves, finely chopped

3 eggs, plus 1 extra yolk

  thickened cream

150 grams of frozen spinach

½ teaspoon of turmeric

1 teaspoon of chicken stock

2/3 cup (50g) freshly grated parmesan, plus extra to serve

2 tablespoons chopped flat-leaf parsley leaves


Cook pasta and spinach in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frying pan over medium heat. Cook pancetta/bacon, stirring, for 2-3 minutes until it starts to crisp. Add garlic for 30 seconds, then set the pan aside.

Place eggs, the extra yolk, cream and parmesan in a bowl. Season with the chicken stock and turmeric, then mix gently with a fork. Drain pasta, then return it to the pan. Quickly add the egg and pancetta mixtures and parsley.

Then toss to combine – the heat from the pasta will cook the egg slightly and form a creamy sauce.

Serve immediately with extra parmesan.



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