Solo: Spaghetti Carbonara

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Solo: Spaghetti Carbonara

A classic creamy bacon carbonara spaghetti served with buttery swiss chard.

Ingredients to serve 1

  • 40g x streaky bacon – chop (2cm)
  • 1 x egg (from your pantry)
  • 20g x pecorino cheese – grate finely
  • 100g x spaghetti
  • 3g x parsley – chop coarsely
  • ¼ clove x garlic – crush, peel and chop finely
  • 50g x swiss chard – remove stalks, cut into ribbons (5cm)
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt and freshly ground pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Egg yolks: To separate the egg yolk (the yellow part), crack the egg, catch the yolk in your clean hand, and allow the white to run through your fingers into a bowl. Carefully slide the egg yolk in your hand into another bowl. Discard the whites.

Step 3

Bacon: Place a tiny drizzle of olive oil in a large frying pan on medium-high heat. Add the bacon and fry until crisp, about 6-8 minutes. Transfer the bacon to a plate but keep the bacon fat in the pan, remove from the stove and set aside.

Step 4

Spaghetti: Bring a large saucepan of water to the boil. Season well with salt – it should taste like sea water. Add a few drops of olive oil and the spaghetti and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. When cooked, drain the cooking liquid into a bowl and return the pasta to the saucepan. (Measure out the pasta water: 5 tbsp for 4 box and 2½ tbsp for 2 box. You’ll use this in the carbonara later).

Step 5

Carbonara mix: In a small bowl, whisk together the egg yolks, salt, black pepper, and pecorino cheese (keep a little cheese aside for the garnish).

Step 6

Swiss chard: Place a pan on medium heat and add a few knobs of butter. When the butter has melted, add the garlic and sauté for 3 minutes. Now add the swiss chard ribbons and cook until wilted, about 2 minutes. Season with salt and pepper.

Step 7

Spaghetti carbonara: Slowly whisk in the measured amount of pasta cooking liquid (you reserved earlier) into the carbonara mix. Pour the mixture into the spaghetti, while tossing constantly with some tongs. Toss until the pasta is well coated and the cheese is melted. Add the bacon. Season with salt and pepper. Scatter with the remaining pecorino cheese.

Step 8

Serve immediately in a bowl with the swiss chard on the side.