Spaghetti Carbonara:

  • Olive oil 50 ml
  • Turkey Bacon 600 g
  • Onion, brunoise 200 g
  • Spaghetti No.7 Pasta 1000 g
  • Eggs 20 pc
  • Garlic, finely chopped 20 g
  • Pecorino cheese, grated 400 g
  • Cheese, parmesan, grated 250 g
  • Black pepper 30 g
  • Knorr Mise en Place Basil (2x340g) 20 g
  1. Spaghetti Carbonara:

    • Start by pouching 10 eggs until soft, reserve them in chilled water until pasta and sauce is cooked, once ready a quick flash in hot water before serving will bring the temperature back up again.
    • With a whisk start beating 10 eggs in a bowl. Add the Pecorino cheese, Knorr Hollandaise Sauce and mix all with freshly milled pepper.
    • While the pasta cooks take a frying pan for the onions and diced turkey bacon and start to fry them until brown and crisp.
    • Once the Bucatini pasta is cooked, drain and add it to the frying pan with the bacon.
    • Pour over the beaten eggs, Knorr Hollandaise Sauce and cheese, mix all with a fork.
    • Re-heat the pouched eggs and place on top of the pasta.
    • Serve hot with extra milled black pepper and grated Parmigiano cheese.
  2. Chefs Tip for Authenticity:

    • To keep the recipe authentic, use Pancetta rather than turkey in the recipe.