Ingredients

  • Spaghetti- 300g should be good but you can always just add the whole packet which is around 200g more so make sure your pan is big enough. Also, you can use any kind of pasta spaghetti is just a classic, I really like using rigatoni to capture all that sweet cheese sauce in the tubes.
  • Eggs- 4 eggs but if you want to be specific 1 whole egg and 3 egg yolks.
  • Parmigiano Reggiano- 100g you\'ll also be adding more at the end so don\'t overdo it now plus we\'re using one more special cheese. If you don\'t like Blue cheese then you can just add this cheese and you\'ll have a normal Carbs.
  • Blue Cheese- 50g or half the amount of Parm cheese whichever measurement you like it\'s pretty strong too so be sparing with this baby. Any blue cheese is good I love using Stilton but you can also use Roquefort for a slightly more intense less subtle flavour.
  • Garlic- Use 2-4 Cloves or you can use 2tspn of garlic powder its easier than fresh and you don\'t have to cook it through.
  • Pepper- 1tbsp everyone loves a peppery Carbs right?!
  • Salt- 3tbsp this is only for the water to boil the pasta don\'t use it too much as you\'ll get loads of salt from the cheese and bacon.
  • Bacon- 200g bacon any kind of bacon will do use your favourite! I\'m using lardon bits you can buy already in pieces, you can also use back bacon, streaky, smoked it really doesn\'t matter.
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Recipe Description

Spaghetti Carbonara! It's basically Italian Mac & Cheese... forget that, I've probably offended someone and it's almost definitely not true, I won't compare the two again sorry. Anyway if you like cheese, bacon & garlic then this recipe is definitely for you. I'll even make it in a sort of "authentic" way (It probably isn't authentic, I should stop saying that.)I'm making this recipe with the brilliant, creamy and somewhat pungent stilton (blue) cheese to add my take on it, so if you don't vibe the stank you can just use normal Italian cheese's normally associated with Spaghetti Carbs such as Parmigiano Reggiano... that's actually all I can think of, sorry I should probably research these things. To be honest I use any hard-ish cheese for it. Anyway to the recipe!

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