Spaghetti alla Carbonara

Easy pasta dish for hurried dinner preparations for unexpected guests


    Olive oil (extra virgin) - 1 tsp

    Half cup of bacon

    Garlic - 2 cloves, minced

    Red pepper - 1 tsp crushed

    Eggs - 3 large

    Chicken broth - ¾ cup

    Whole wheat spaghetti – half a kilo

    Broccoli - 2 ½ cups

    Parmesan - 1/3 cup, freshly grated

    Salt to taste

    Freshly ground pepper – ¾ tsp

tools required

A pot of water

Non stick skillet

Mixing bowl

preparation method

Cook the pasta in a large vessel of water with a tea spoon of olive oil so that the pasta doesn't stick. Drain and keep aside.


Heat the olive oil in a medium sized non stick skillet on medium heat. Add bacon and stir for about 2 min. Add the crushed pepper and garlic. Cook ingredients, stirring for 30 seconds. Take off the skillet from heat.


Beat eggs with chicken broth and pepper.


To the pasta now, add the broccoli, bacon and the egg sauce and stir well. Take this out on a serving bowl, season with salt and freshly crushed pepper. Grate Parmesan over the serving. Serve hot with garlic bread.

Serving Suggestions

    Serve immediately

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