philips spring kitchen_feature page header_625x256This Spaghetti alla Carbonara recipe is proudly brought to you by Philips as part of the Philips Spring Kitchen.


Ingredients (serves 4)

  • 100g Pancetta or Bacon, chopped into small cubes
  • 4 Egg yolks
  • 200ml Cream
  • 1 Red Pepper (Capsicum), finely chopped
  • Fresh Thyme
  • Parmesan Cheese, grated
  • Fresh Curly Parsley

Method

  1. Bring a large pot of salted water to the boil.
  2. Meanwhile, mix the egg yolks, cream and grated cheese and set aside.
  3. Fry the pancetta and red pepper in a large skillet for 5 minutes. Lower the heat and add the thyme.
  4. Cook the pasta, drain but keep part of the cooking water.
  5. Quickly add the warm pasta to the skillet, add the egg yolk mixture and 3 tablespoons of cooking water and toss well. The sauce should be creamy.
  6. Add topping of fresh curly parsley, grated Parmesan cheese and ground black pepper.


  • Sounds so delicious and simple to make. How much pasta would you need for this amount though

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  • I wish I had this for dinner tonight!

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  • yum YUM …quick and delicious and oh so easy. thanks muchly.

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  • I reckon this still would be too rich for us but might give it a try.

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  • I love spaghetti alla carbonara! What an original idea to add diced capsicum!!

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  • This sounds light and yummy… Better still, I can use herbs from my garden!

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  • What a yummy and lovely recipe.

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  • This is my son’s favourite kind of pasta. I do make two versions, but always happy to add another to my repertoire.

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  • Sounds so quick and easy to make.

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  • Nice and easy ! I would use some basil instead of parsley.

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  • Great recipe – thanks for Phillips sharing it.

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  • A little onion or garlic would be nice added too.

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  • just love pasta of all kinds, going to try this tonight

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  • We don’t eat meat but do eat fish. The cooking salmon would be a perfect replacement for the bacon.

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  • Made something similar the other night, but it tasted too salty.. Maybe I added too much bacon? Will try your version next. Thanks for the recipe

    Reply

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