Spaghetti Carbonara For One

Last week I got a bizarre craving for spaghetti carbonara and couldn’t resist making it straightaway. This may not be the most traditional recipe, but it’s the one I’ve always made and I still stick by it. It’s quick, easy and, most importantly, delicious!

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Ingredients:

  • 2-3 rashers of bacon, cut into chunks/slices
  • 100g cream cheese – I use Philadelphia Extra Light
  • 1 egg yolk, beaten
  • 150ml vegetable or chicken stock
  • 80-100g dried spaghetti or tagliatelle

Method:

  1. Add the pasta to a pan of boiling water and cook for 10-12 minutes until al dente
  2. Whilst the pasta is cooking, fry the bacon for 2-3 minutes until cooked through. Add the vegetable stock and simmer for 3-4 minutes until it has reduced by half
  3. Mix together the Philadelphia and egg yolk, then add it to the bacon and stir to mix well. Simmer it for about 2-3 minutes until the sauce has thickened and season with pepper
  4. Drain the pasta and mix it into the carbonara sauce, then serve

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Tips and Ideas:

  • Swap the bacon for pancetta
  • Stir in or top with parmesan
  • Make it vegetarian friendly by omitting the bacon and replacing with a veggie-alternative or sliced mushrooms
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