Spaghetti carbonara

Pasta, i would consider one of my favourite comfort food. Lots of outlets serve spaghetti carbonara laden with cream, with little cheese toppings.

There are 2 school of thoughts with regards to how it should be done. On one end, it mentioned that no cream should be use, and on the other end, cream does no harm. I, go for the latter..that is with cream.

Receipe below, or rather the portion is good for 2 person. Cooking time take no more than 20 minutes. Here goes;


100 g of smoked bacon

spaghetti (rule of thumb- clump a strand of spaghetti with a diameter of 50cents is good for 1 portion)

2 egg yolks

2 cloves of garlic

30ml to 50ml of cooking cream..depending how dry of wet you want the pasta to be.

4 tablespoons of shaved romano cheese (can substitute with cheddar)

pinch of salt or to taste.


On a bowl, mix well the egg yolks, cream, cheese and salt. Refer below picture

This is how it should look like

This is how it should look like

Next, heat a non stick pan. With a little olive oil, saute the roughly chopped smoked bacon. Takes about 3min to 4min (depending on how well done you want the bacon to be)

In goes, the minced garlic. Do not brown the garlic or it will taste bitter. Mix well with the bacon.

Pour in the cooked bacan and garlic mixture into the carbonara sauce. Toss well

Boil lots of water, enough to cover the spaghetti. Put in lots of salt and olive oil.

Once boiling, put in the spaghetti and cook to instructions. Cooked pasta should be “al dente” (firm to the bite)

Once spaghetti is cooked, immediately toss into the carbonara sauce and mix well. Make sure the spaghetti is mix well and well coated with all the sauce and bacon bits.


Yummy spaghetti carbonara

Yummy spaghetti carbonara