One Pot Spaghetti Carbonara
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tsp oil
- 200g / 3/4 cup bacon lardons
- 900ml / 4 cups vegetable stock
- 350g / 12oz spaghetti
- 2 cloves of garlic, crushed
- 125ml / 1/2 cup single cream
- 2 medium eggs
- 50g grated parmesan
- To serve - chopped fresh parsley and a little more grated parmesan
Method
- Add the oil to a large pot or a wok and heat. Add in the bacon lardons and cook for 3-4 minutes until soft. Remove them from the pan and put to one side in a bowl.
- In the same pan add the vegetable stock and bring it to the boil. Add in the spaghetti and the crushed garlic cloves and cook for 8-10 minutes until the spaghetti is soft and all the stock has just about absorbed.
- Add the cream to a small jug and crack in the two eggs. Pour this into the spaghetti and mix well.
- Add the grated parmesan and mix again before adding the cooked bacon back in.
- Serve immediately with a little chopped fresh parsley and some more granted parmesan.