Spaghetti carbonara
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  • Prep time 5 '
  • Total time 20 '


  • 600 g spaghetti
  • 6 streaky bacon rashers, chopped
  • 2 tsp olive oil
  • 180 g Philadelphia Light
  • 2 egg yolks
  • black pepper
  • Small handful of fresh parsley leaves, chopped
  • parmesan shavings, to garnish


  • Bring a large pan of salted water to the boil and cook the pasta as directed on the pack.
  • Meanwhile, heat the oil in a large pan over a medium heat and cook the bacon for 5-6 minutes until golden and crisp.
  • In a bowl, beat together the Philadelphia and egg yolks. Season generously with black pepper.
  • Drain the pasta, reserving some of the cooking water. Add it to the pan with the bacon and stir well to combine everything, adding a splash of the cooking water to loosen.
  • Remove from the heat and add the creamy Philadelphia mixture. Toss together again to coat the spaghetti in the sauce and cook the egg.
  • Divide amongst six bowls and top with the parsley and a few shavings of Parmesan.


Nutritional Information

Typical values Per Serving
Energy 2093.8 kj
Energy 500.0 kcal
Fat 19.0 g
Carb 57.4 g
Protein 24.3 g
Saturated fat 7.5 g
Salt 0.7 g
Dietary fibre 0.1 g
Sugars 1.9 g