Spaghetti Carbonara

Recipe by Donegal Rapeseed Oil.
  • Difficulty: Easy
  • Category:
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
  • 3 tbsp Donegal Rapeseed Oil
  • 8 rashers smoked back bacon (chopped)
  • 300 g wholewheat spaghetti
  • 175 g low fat soft cheese with chives
  • 50 ml semi skimmed milk
  • 2 medium eggs (beaten)
  • 75 g hard cheese (e.g. parmesan) (grated)
  • 1 tbsp chopped parsley (to serve)
  • mushrooms (optional)
  1. Heat 1 tbsp oil in a frying pan and fry the bacon for 4-5 minutes until crispy.
  2. Cook the spaghetti according to pack instructions, drain and return to the pan.
  3. Meanwhile, mix the soft cheese and milk together, stir in the eggs, remaining oil and hard cheese and stir into the drained spaghetti, along with the bacon. Cook gently for 1-2 minutes.
  4. Serve immediately scattered with the chopped parsley.