Cheddar Carbonara

Name: Cheddar Carbonara
Total time: 1200 s
Yield: 4 servings
Cuisine: South African
Ingredients: 3 egg yolks; 60 grated cheddar; to taste Black pepper; 250 g dry spagetti (half a packet; 1 handful spinache; 1 handful parsley; 259 g bacon; 3 garlic cloves; 2 tbs coconut oil; 2 tbs olive oil; Salt

Tammy @R_osemaryKitchen

Port Elizabeth, South Africa

Traditional carbonara requires parmesan, what if it's not in your fridge?

For this carbonara you can substitute the parmesan for mature cheddar and its delicious!

This meal is a quick and easy week night fix.

P. S. Caroline, thanks for sharing your recipe on pinterest!
Also, search for my coconut meringue recipe to use up the left over egg whites from this carbonara!

Traditional carbonara requires parmesan, what if it's not in your fridge?

For this carbonara you can substitute the parmesan for mature cheddar and its delicious!

This meal is a quick and easy week night fix.

P. S. Caroline, thanks for sharing your recipe on pinterest!
Also, search for my coconut meringue recipe to use up the left over egg whites from this carbonara!

Tammy @R_osemaryKitchen

Port Elizabeth, South Africa

Traditional carbonara requires parmesan, what if it's not in your fridge?

For this carbonara you can substitute the parmesan for mature cheddar and its delicious!

This meal is a quick and easy week night fix.

P. S. Caroline, thanks for sharing your recipe on pinterest!
Also, search for my coconut meringue recipe to use up the left over egg whites from this carbonara!

Traditional carbonara requires parmesan, what if it's not in your fridge?

For this carbonara you can substitute the parmesan for mature cheddar and its delicious!

This meal is a quick and easy week night fix.

P. S. Caroline, thanks for sharing your recipe on pinterest!
Also, search for my coconut meringue recipe to use up the left over egg whites from this carbonara!

Saved

Ingredients

20 mins

4 servings

3egg yolks
60grated cheddar
to tasteBlack pepper
250 gdry spagetti (half a packet
1 handfulspinache
1 handfulparsley
259 gbacon
3garlic cloves
2 tbscoconut oil
2 tbsolive oil
Salt

Saved

Steps

20 mins

1

Separate three egg yolks and add the grated cheese and black pepper to taste. Mix well with a fork and set aside.
2

Heat a deep pan and melt the coconut oil. Dice the bacon and peel and crush the garlic cloves with your hand. Fry until browned.
3

Prepare the spagetti by bringing hot water to the boil. Remember to season the water with salt and add olive oil to the water to prevent the pasta from sticking together.
4

When the pasta is cooked, strain but keep the pasta water one side.
5

Chop the baby spinach and parsley and add it to the pan with the browned bacon. Once wilted add the cooked pasta and stir up well to spread the flavour in the oil. Remove the pot from the heat.
6

Pour about four cups of the pasta water back into the pot and add the egg yolk and cheese mixture. Mix well for about 5 minutes while the heat from the pan slowly cooks the egg into a creamy, delicious sauce.