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Spaghetti Carbonara

A favourite pasta choice of Singaporeans, Spaghetti Carbonara is simple, easy, quick and flavourful. Great for fuss-free lunches or dinners!

  • 15 min Preparation Time
  • 15 min Cooking Time
  • 3 Serv. Recipe Serves

Ingredients & Method

  • 2 KNORR Chicken Cube
  • 5ml dash of Olive Oil
  • 6 Egg Yolks
  • 60g Pancetta (chopped and fried)
  • 40g Grated Parmesan, plus extra for serving
  • 100ml Single Cream
  • 350g Dried Spaghetti
  • Freshly Ground Black Pepper
  • Add in KNORR Chicken Cube in a large pan of boiling water and stir until dissolved. Add in a splash of olive oil.
  • Meanwhile, whisk together the egg yolks thoroughly in a bowl.
  • Add in cream and whisk together.
  • Once the water starts to boil, add in the spaghetti and cook following packet instructions as a guideline so that the spaghetti retains its texture.
  • Using a slotted spoon, remove the spaghetti from the stock and place in a colander. Do not throw away the stock in which you've cooked the pasta, instead reserve it for future use for the stew stock.
  • Toss a dash of olive oil through the cooked spaghetti (optional) and transfer into large bowl.
  • Add in the egg mixture and lightly cooked. Sprinkle over two-thirds of the fried pancetta and toss to mix in.
  • Sprinkle some fine freshly grated parmesan over the bottom of the serving dish.
  • Top with the spaghetti carbonara.
  • Sprinkle the remaining pancetta over for texture. Sprinkle with grated parmesan. Season with freshly ground black pepper and serve at once with parmesan on the side.
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