This classic Italian pasta dish is perfect for both lunch and dinner.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
    • Italian

    Spaghetti Carbonara

    Recipe Information

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    500g Spaghetti

    400g pack Smoked Back Bacon Rashers, chopped

    2 tbsp Olive Oil

    300g tin Sliced Mushrooms, drained

    1 tsp Dried Parsley

    1 tsp Hot English Mustard

    75ml Double Cream

    50g Parmigiano Reggiano Cheese, grated

    1 tbsp Malt Vinegar

    4 Medium Eggs


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    Bring a large saucepan of water to the boil, season with salt and add the spaghetti and cook as per pack instructions.

    Meanwhile to make the sauce fry the bacon in a large frying pan in 1 tbsp olive oil until just cooked, (approx. 3 minutes).

    Then add the mushrooms and warm through, (approx. 2 minutes).

    Stir in the parsley, mustard, a pinch of black pepper and the double cream.

    When the spaghetti is cooked, drain and mix with the sauce and parmesan cheese.

    In a medium saucepan boil some water, add the vinegar and break the eggs in the boiling water and cook for about 2 minutes, until the egg white is firm.

    Serve a portion of the spaghetti with a poached egg on top.

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