It’s tough to decide what’s my favourite kind of spaghetti, because Spaghetti Carbonara is right up there with a Basil Pesto for me. I tried a classic carbonara that’s not too creamy, and just has the right amount of creaminess. I feel like some restaurants go overboard with the cream in them. My Spaghetti Carbonara has no cream, only egg and I like to flavour my Carbonara sauce with some additional ingredients to enhance it. Plus bacon is ❤️ If you love Spaghetti Carbonara, then you’ll love this recipe 😁

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Ingredients (Serves 3-4):

300g Spaghetti 
12-15 Bacon Strips (chopped)
1 tbsp Garlic (grated)
1 tbsp Chilli Flakes
1 tsp Salt
Water (for boiling spaghetti)

Carbonara Sauce:
4 eggs (4 yolks, 2 whites)
1/2 cup Parmesan Cheese (grated)
2 tbsp Cheddar Cheese (grated)
1 tbsp Peppercorns (crushed) 
1 tsp Thyme leaves (fresh)
1 tbsp Pasta water (from boiling)
1 tbsp Bacon oil (from cooking bacon)
1 tsp Chilli Garlic oil


1. Start with boiling your spaghetti in salted water for about 5-10 minutes until Al Dente/almost done. Keep 1 cup of Pasta water aside.
2. In a pan, add a little oil, and once hot, add your bacon strips and fry them on high heat for about 3-5 minutes until crispy and it releases fat. Take out 3/4th of the released fat and keep aside.
3. Make your Carbonara sauce with 4 eggs (4 yolks, 2 whites), 1/2 cup grated Parmesan Cheese, 2 tbsp grated Cheddar Cheese, 1 tbsp crushed Peppercorns, 1 tsp fresh Thyme leaves, 1 tbsp boiled Pasta water, 1 tbsp Bacon oil and 1 tsp Chilli Garlic oil. Mix well and keep aside.
4. In the same pan with the cooked bacon, turn on the heat again & add your grated garlic, cook until the raw smell goes and then add your cooked spaghetti, 1-2 tbsps pasta water and cook until the water has reduced and thickened.
5. Take the pan off the heat, and slowly mix in your Carbonara sauce and stir until the spaghetti is slightly creamy. Serve & enjoy immediately!

Spaghetti Carbonara

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