Spaghetti Cabonara

Homemade Cabonara

 Ah… the famous cheesy and creamy carbonara. Loved by all people, including me. And I have successfully cooked this for once (clap clap)

Spaghetti Carbonara

Serves 2


A handful of spaghetti or pasta of choice

(10 strands serves 1 person… no, just kidding)

Pancetta (or cheap meat disguised as ham)

Another angle of my pasta

Bland vegetables (Optional, I used zuchinni)



3/4 cup of milk (the creamier, the better)

One egg (must have!)

2 slices of Parmesan cheese

Salt and black pepper to taste

Dried herbs

1 tbsp of butter

Boil water in a pot, put pasta in it when boiling. Season with  salt and add oil to prevent pasta from sticking while it cooks.

On another pan, heat up butter until it melts just nicely, fry chopped garlic and pancetta until golden brown.

Fry vegetables after this, if any.

Prepare a bowl, and beat milk, cheese, egg until evenly mixed. Add some salt to taste in it. Leave it aside.

The pasta should be cooked by now, and al dente when bit.

Quickly take pasta out from the pot and into the frying pan. (I use tongs because its oh-so easy to grab food)

Switch off the fire on the pan and remove it from heat.

Using only the heat from the cooked pasta and ham, pour the cheese and milk mixture into the pan to cook the sauce. Use the tongs to swirl the pasta round and round so the sauce is covered by each strand.

When the sauce misture thickens, it is cooked.

Serve the pasta, and sprinkle herbs and the trademark black pepper on top of pasta. Add more cheese if needed.


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