Mrs. Jackson Cooks

Life through food

Carbonara: simplicity and glamour

on October 27, 2010

Carbonara has to be one of the easiest and quickest things to make.  It’s so tasty, always pleases and somehow manages to be glamorous and comforting all at once. Its not one for the dieters but you’ve got to fall off the wagon occasionally, and if you use reduced fat creme fraiche it really does reduce the calorie content.  But don’t use weight watchers – it’s like water.

I love it for dinner after work and the gym.  It’s quick and filling and sorts the post workout carb requirement.

This time I went traditional and did spaghetti but really any pasta shape is good.  I don’t put mushrooms in as I feel this actually makes it a different dish but I won’t object if you want to!

I’ve tried carbonara with cream, cream cheese and with yoghurt but I find nothing beats creme fraiche.

The other great thing is, you can get all the ingredients in Aldi.  They’re all good quality and cheaper than elsewhere. I’m no food snob – give me anything so long as it tastes good!

Spaghetti carbonara

Serves 4

300g spaghetti (or any kind of pasta)

1tbsp olive oil

1 onion finely chopped

100g pancetta bacon (or any kind of bacon – use 8 rashers if using other bacon) cut 1inch strips

60ml (or about 4tbsp) creme fraiche

4 eggs


60g parmesan cheese plus extra for sprinkling.

  1. Boil your spaghetti in salted water until done (however you prefer, you have my thoughts on al dente already!  Drain.
  2. Meanwhile, heat the oil on a low heat in a high edged frying pan or saucepan.  Fry the onion until softened.
  3. Add the bacon to the onion and fry until crispy.
  4. Beat the eggs with the creme fraiche.  Add lots of pepper and the parmesan.  Don’t add salt because the bacon is salted.
  5. Add the drained pasta to the onion and bacon, mix well.
  6. (now this is the important bit to get right).  Turn off the heat and immediately add the egg mix to the spaghetti and bacon.  Mix well.  The egg will just cook with the heat from the pan.  Leave the heat on and it will all fragment and turn into scrambled eggs.
  7. Serve immediately with a sprinkling of parmesan.
  8. Suck up and enjoy like lady and the tramp (although with carbonara not meatballs obviously!)

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