Spaghetti alla carbonara




Nothing beats a classic Italian carbonara.






  • Place egg, yolks and half the parmesan in a small bowl and gently whisk to combine. Season and set aside.


  • 2.

    Bring a large saucepan of salted water to the boil over high heat. Add the pasta and return to the boil. Reduce heat to low and simmer for 4-5 minutes until just cooked. Drain pasta in a large heatproof bowl and reserve 1 1/2 cups (375ml) cooking water.


  • 3.

    Scatter over half of the basil, half the butter and remaining 50g parmesan over the pasta. Season to taste and toss well to combine. Set aside.


  • 4.

    Meanwhile, heat remaining butter in a large deep-sided frypan over high heat. Add the onion, garlic, bacon and remaining basil. Cook, stirring occasionally, for 5-6 minutes until onion is soft and bacon begins to brown. Reduce heat to low, scatter over the pasta and toss to combine.


  • 5.

    Pour in the parmesan and egg mixture with the reserved coking water. Season to taste and toss until the egg and parmesan mixture has thickened and made a little sauce. Scatter over extra parmesan and basil leaves to serve.