This isn’t a proper carbonara, it’s a cheap slutty knock-off. I have subbed the expensive pancetta and pecorino cheese for bacon and parmesan. That way it fits the Colouring Cook rules and saves a bit of money to buy the wine to go with.

Cooking time: 5 misn prep, 15 mins cooking, (20 mins total).

To wash up: 2 pans, 1 colander.


  • 8 rashers of bacon, diced
  • 2 garlic cloves, crushed
  • 1 bag of spaghetti
  • 1 tbsp of salt
  • 1 glug of cooking oil
  • 2 eggs
  • A good grating of Parmesan cheese
  • 1 handful of fresh parsley, roughly chopped


  1. Boil a full kettle, or bring a large pan of water to the boil.
  2. Get the bacon on the go in a wide flat pan and cook until crispy and delicious (5 – 10 mins).
  3. Pop the pasta into the large pot of boiling water with a drop of oil and a tbsp of salt.
  4. Add the garlic in with the bacon and stir well and fry for a further 5 mins.
  5. Strain the pasta and pour over with a little boiling water to wash away the starch.
  6. Add the strained pasta back into the pan (off the heat), add in the bacon and crack in the eggs stirring really well until all pasta is evenly coated.
  7. Transfer to plates and sprinkle over loads of cheese, cracked black pepper and parsley.

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