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Spaghetti carbonara

Category Noodles, rice, potatoes & legumes

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  • 40 minutes
  1. 200 g marbled bacon (e.g. pancetta)
  2. 1 cloves of garlic
  3. 4 fresh eggs
  4. 150 g parmesan cheese
  5. salt, pepper
  6. 5 stalks flat leaf parsley
  1. 500 g spaghetti
  2. salt

1. Chop the marbled bacon into very small cubes. Peel and mince the garlic.

2. Heat the pot at highest level up to the roasting window, switch to a low level and sear the bacon cubes

3. Whisk the eggs, then season with garlic, pepper and a pinch of salt. Grate the Parmesan and sprinkle half of it over the egg mixture. Remove the parsley leaves from the stems and chop finely.

4. Fill the pot containing the NonSoloPasta insert with plenty of water for the pasta, then cover with the lid.

5. Bring the water to a boil at highest level. Add salt, stir, add the pasta, bring back up to a boil and then stir again. Switch to a low level and cook for approx. 10 minutes until al dente (following the instructions on the package of pasta).

6. Remove the NonSoloPasta insert from the pot and let it drain. Drain the pasta water, then return the drained pasta to the still-hot pot.

7. Add the egg and Parmesan mixture and the bacon cubes, then mix together with the pasta. Garnish with parsley and the rest of the Parmesan and serve.


  • When salting the pasta water, we recommend using one teaspoon of salt for every 100 g of noodles.

This recipe has been tested and approved by AMC.

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