Most weeknights I get home from work hungry and exhausted and the last thing I want to do is spend several hours making dinner. Last night was one of those nights. I wanted a hot, tasty and fresh meal – no frills, no fuss. I had a rummage through my bare fridge and ever barer cupboards. I began to fill with dread as I feared I’d have to do the twenty metre journey to Tesco – don’t judge me. Luckily, I was able to turn that frown upside down when I realised I had the seven ingredients needed to make a pretty awesome spaghetti carbonara! *Happy Dance* What was even better is that it only took 20 minutes to make! *Happy Crunk*
Here’s my recipe for an awesome, super easy, 20 minute spaghetti carbonara that might just change your life.
- 100g Spaghetti
- 4 Strips of Smoked Bacon
- ½ Clove of Garlic
- 2 Tbsp Olive Oil
- ½ Cup Double Cream
- ½ Cup Parmesan Cheese
- 1 Medium Egg
Chopped Spring Onions to garnish (Optional)
- Bring 2½ cups of water to boil in a small pot. Cut your spaghetti into the thirds and allow to cook on medium heat for 15 mins.
- While the spaghetti is cooking, put a frying pan on medium heat and add two tablespoons of olive oil - allow to heat.
- While the oil is getting hot, chop your smoked bacon and garlic clove into small pieces/cubes.
- When your oil is hot, add your bacon and garlic to the pan, allow to cook for 10 mins on medium heat or until the bacon is golden brown.
- While the bacon cooks, you can make the dreamy creamy carbonara sauce. Take a large bowl, add your double cream, parmesan (most but not all) and egg to the bowl and whisk for 1-2 mins until combined.
- The bacon and spaghetti will usually be ready at the same time. Immediately, while the spaghetti is piping hot, strain and add to a bowl separate to the carbonara sauce with the bacon mix (including oil and garlic) and mix for 1 min until combined.
- Once mixed, still while piping hot, combine the spaghetti-bacon mixture to the carbonara sauce and stir for 3-4 mins until combined.
- Serve the carbonara and top with your remaining parmesan. If you're feeling fancy, you can also garnish with chopped spring onion for an added kick but that's optional.
Most importantly, enjoy!
It’s important to note that the carbonara sauce mix and spaghetti-bacon mix doesn’t go back on the stove. The heat from the spaghetti will cook the egg so it’s perfectly safe to eat – unless you’re pregnant or serving to a young child, then I’d suggest you err on the side of caution or do a little research before eating.
Thanks for reading, love you like I love a super fast and delicious carbonara! x