It is not that easy to make a carbonara sauce. The egg is easily turned into scrambled egg. Today’s carbonara sauce is not the best I have ever made. I will try again in the future, hopefully it will come out better.

Ingredients: (serve 1)

spaghetti (120 g), bacon (1 strip), mushroom (5), egg (1), grated cheddar cheese (1 cup) and parsley for garnish.

What to do:

  1. Place a small pot of salted water onto boil. Add spaghetti and cook until al dente.
  2. In the mean time, slice bacon and mushroom.
  3. Into a small frying pan heat olive oil over medium heat. Add bacon strips and cook until crispy. Then add mushrooms and sauté until they are soften.
  4. Combine spaghetti, sautéd bacon & mushroom, egg, cheese in a low heat to have a smooth sauce coated all over the pasta.
  5. Garnish with parsley.


  • Carbonara usually use egg yolk, but I don’t known what to do with leftover egg white. So I just use a whole egg, Ian seems fine with it. I guess he is not that picky.
  • It is better to make carbonara when pasta is still hot, but try to combine everything in a cool pot, so the egg won’t be scrambled. If the sauce is running, try to heat everything at low heat and stir until the sauce is smooth and creamy.

One thought on “Carbonara

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