Your Quick At-Home Lunch: Spaghetti Carbonara!
Spaghetti carbonara (or pasta carbonara) – simple, filling and perfect to toss together for a quick mid-day lunch. A little tip for those making carbonara – you don’t actually need to use heavy cream! The creaminess of a simple carbonara comes from the mixture of eggs and cheese, and the heat from your just-cooked pasta to bring it all together. The best thing about pasta carbonara is that you probably already have these ingredients in your fridge! It’s just spaghetti (or any other long pasta), and the carbonara sauce is made with bacon – or any other kind of smoked meat will do – eggs, parmesan cheese, a little olive oil, salt and pepper.


  75 g parmesan cheese
  3 eggs
  salt and freshly ground black pepper
  150 g smoked bacon, sliced into small squares
  1 tbsp olive oil
  1 clove garlic, halved
  350 g fresh spaghetti



Using the High Speed Slicer on the Chef XL Titanium fitted with the fine shredding plate, finely grate the Parmesan cheese.


Beat the eggs together with a fork then mix in the cheese and season with salt and freshly ground black pepper.


Cut bacon into thin strips. Heat the oil in a frying pan and sauté the bacon and garlic for 4-5 minutes, or until the bacon starts to brown. Remove from the heat and discard the garlic.


Meanwhile, place your spaghetti in a pan of boiling lightly salted water and cook for 2-3 minutes, if fresh, until al dente. Allow 6-8 minutes if you have dried the pasta.


Drain the pasta but reserve one cup of the pasta cooking water.


Add the bacon and egg mixture. Toss well to cook the eggs until they are creamy. Add a little bit of pasta water to loosen the mixture as necessary.


Serve immediately, sprinkled with freshly ground black pepper.