Spaghetti Carbonara

Spaghetti Carbonara

Original recipe



2-3 persons
  1. 250 gr Spaghetti
  2. 100 gr pork bacon
  3. 4 egg yolks
  4. 4 tbsp grated parmesan cheese
  5. 2 tbsp fine chopped parsley
  6. 1/2 cup boiling water
  7. 1 teaspoon black pepper powder
  8. 1 tbsp olive oil
  9. 3 tbsp salt (for boiling the spaghetti)


25 minutes
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    Slice the bacon thin. Chop the parsley. Set aside. Prepare the pot with boiling water.

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    Heat the non stick pan, add some olive oil. Place in the bacon. Pan fry it until crispy brown. Add the chopped parsley. Set aside

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    Water is boiling. Add in your spaghetti and salt. Cook it al-dente. Around 12-14 minutes

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    While cooking the pasta, beat the egg yolks and add the grated parmesan cheese. Try to dissolve the parmesan cheese by tempering it on the top of pasta pot. It seems as a double boiler. Keep whisking the egg mixture around 5 minutes. It also makes the eggs creamier. Add slowly 1/2 cup of water from boiling pasta and add to the egg mixture while whisking the egg. Keep it aside.

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    Drain the spaghetti out. Leave a little bit water from the cooked pasta and place spaghetti in a mixing bowl, pour in the bacon mixture. Mix it.

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    Pour in the egg mixture. Mix it well, if it is too dry, add some boiling water. walah... it is done, time to enjoy it.

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    Tips. Because of the heat of pasta, never pour the pasta into the egg mixture, it will become scrambled egg. It is better to pour the egg mixture into the pasta.

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