zoom William Sitwell’s perfect spaghetti carbonara
  • Print A4 A5
    • Close

    Save to your scrapbook

    William Sitwell’s perfect spaghetti carbonara

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
    • Home
    • Recipes
    • w
    • William Sitwell’s perfect spaghetti carbonara

    William Sitwell’s perfect spaghetti carbonara

    William is the editor of Waitrose Food magazine 

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes

    Ingredients

    100g Waitrose Duchy Organic Spaghetti
    2 rashers Waitrose Duchy Organic Free Range, Dry Cured British Unsmoked Streaky Bacon
    1 tsp extra virgin olive oil
    1 large Waitrose Duchy Organic British Free Range Egg
    1 tbsp freshly grated organic Parmigiano Reggiano, plus extra to serve

    Method

    1. Bring a large pan of salted water to the boil. Cook the spaghetti according to pack instructions. Drain, keeping 2 tbsp of the cooking water.

    2. Meanwhile, cut the bacon rashers into 1cm pieces. Warm a frying pan over a high heat, then add the olive oil and bacon. Cook for 3-4 minutes until crisp and golden.

    3. Add the drained pasta to the frying pan. Remove from the heat and crack the egg into the pan. Stir well to coat the pasta, adding the 1 tbsp cheese and reserved cooking water as you mix. Season with freshly ground black pepper.

    4. Serve on a warm plate with extra black pepper and the extra cheese grated over. Serve with a green or tomato salad, if desired.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary