Traditional Spaghetti Carbonara

Traditional Spaghetti Carbonara

Serves 2

Core recipe

3 eggs beaten
200g dried spaghetti
3 rashers lean bacon - chopped and fat removed
1 tbsp olive oil

Cook spaghetti as normal.

While pasta is cooking dry fry the bacon in a large bottomed pan - (big enough for the pasta to go in when cooked)

Add a tbsp of hot pasta water to the beaten eggs.

Once pasta is done drain and add to the bacon in the big pan with the oil and mix in the pan to coat with bacon, juices and oil. (best using two forks or spaghetti tongs to keep it moving).

Turn the heat right down on the pan and add the egg mix. Mix the spaghetti until completely covered with the egg and keep turning the spaghetti until the egg is silky smooth all over the pasta - if you keep turning / mixing and you added the water to the eggs it will not scramble.  Season & serve.

If you want to use points add a bit of parmesan to the top.

Completely core and this is how the Italian mama makes real carbonara 

Another recipe:

Spaghetti Carbonara

Serves 1

Points per recipe:  8

75g spaghetti
1 egg yolk
5 tbsp semi skimmed milk
Half tsp cornflour
2 tsp grated parmesan
Low fat cooking spray
1 rasher lean smoked back bacon trimmed of fat and cut into strips
1 clove chopped garlic
Salt & pepper

Cook the spaghetti according to pack instructions, drain and set aside.
Beat the egg yolk, milk, cornflour and a teaspoon of parmesan together in a cup.
Spray the pasta pan with cooking spray and stir fry the bacon and garlic for 2 mins, return the pasta to the pan, add the egg mix, season and reheat until piping hot.

Another version:

Spaghetti Carbonara

Core recipe

spaghetti
peas
bacon
mushrooms
tin of Campbells condensed soup(mushroom)

splash of skimmed milk.

Grill a couple of rashers of bacon cut into small pieces when cooked.

Boil the spaghetti and peas and mushrooms in a pan of lightly salted water till cooked then drain.

Heat up a tin of campbells soup with a bit of milk added.

Mix everything together, season to taste and serve.

Spaghetti Carbonara

Serves 2

175g dried spaghetti 
2 rashers of smoked bacon, chopped into small pieces 
2 eggs 
100g Philadelphia extra light cheese spread (1Heb on green)
Handful of fresh chives

Cook spaghetti as per packet instructions 8 mins =”Al Dente”
Cook the Bacon in a dry frying pan until done then remove and put to one side.

Break 2 eggs into a bowl and beat them together along with seasoning, chopped chives and the Philadelphia cheese.

Remove and drain the spaghetti then return to the saucepan, add the contents from the bowl and stir gently over a low heat until the eggs have set.