Spirali carbonara

  • 20 mins cooking
  • Serves 6
  • Print


Spirali carbonara
  • 2 tablespoon olive oil
  • 2 medium (300g) brown onions, chopped finely
  • 1 clove garlic, chopped finely
  • 500 gram spirali pasta
  • 5 slice (400g) bacon, trimmed, chopped coarsely
  • 1 cup (250ml) cream
  • 6 egg yolks
  • 1 cup (80g) grated parmesan cheese
  • 1 bunch chives, chopped


Spirali carbonara
  • 1
    Heat oil in a non-stick large frying pan. Add onion, cook over a low heat, stirring, 5 minutes, or until soft but not coloured. Add garlic, cook, stirring, 1 minute, or until fragrant. Transfer to a bowl.
  • 2
    Cook pasta in a large saucepan of boiling salted water until just tender, drain. Return pasta to pan.
  • 3
    Meanwhile, heat the original frying pan. Add bacon, cook, stirring, until browned lightly. Transfer bacon to bowl with the onion.
  • 4
    Combine cream and egg yolks in a medium bowl. Season with sea salt and freshly ground black pepper.
  • 5
    Add bacon mixture and egg mixture to pasta, toss to combine. Sprinkle with half the parmesan and stir through.
  • 6
    Spoon pasta into serving bowls. Sprinkle with remaining parmesan, chives and freshly ground black pepper. Serve immediately with salad, if desired.

More From Women's Weekly Food