Spaghetti-carbonara

Mario Falcone Snr’s spaghetti carbonara

Plenty of Parmigiano Reggiano and extra crispy bacon help make the ultimate carbonara

By , 21 March 2018

(5 votes)

Mario Falcone Snr’s spaghetti carbonara
  • 20 Mins

  • Serves: 6

TOWIE star Mario Falcone and his author sister Giovanna Fletcher have fond memories of their dad’s cooking. Growing up with a chef as a dad meant lots of experimental dishes at dinner times. “When he started making this carbonara recipe, he’d experiment with different ingredients,” says Mario Junior. “But his classic version was, and still is, his best."

Nutritional Info
Each 258g serving contains
  • Energy

    1911KJ

    457KCAL

    23%
  • Fat

    13.2g

    med

    19%
  • Saturates

    5.7g

    med

    29%
  • Sugars

    1.8g

    low

    2%
  • Salt

    0.9g

    med

    15%
of your reference intake.
Typical energy values per 100g: 741kJ/177kcal.
Ingredients
  • 500g spaghetti
  • 5 rashers Extra Special Oak Smoked Dry Cured Streaky Bacon, chopped
  • 4 eggs, yolks only
  • 100g Extra Special Parmigiano Reggiano, grated
Method
  • Bring a large pan of water to the boil and cook the pasta for 10-12 minutes, under tender. Reserve 150ml of the cooking water from the pan, then drain well.

  • While the pasta is draining, cook the bacon in a deep-sided frying pan, over a medium heat, until crisp.

  • In a bowl, stir together the egg yolks and grated Parmesan. Add a splash of the reserved pasta water and mix well.

  • Reduce the heat on the frying pan to low. Add the drained pasta and the rest of the reserved water, then stir well.

  • Take the pan off of the heat and pour in the egg mixture, stirring constantly to coat the spaghetti. Season with freshly ground black pepper and serve immediately.