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Recipe for :

Spaghetti alla Carbonara

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 lb spaghetti
3 large eggs
1 tablespoon heavy cream
1 1/2 cups lean bacon cut in cubes
2 tablespoons fresh grated parmesan
salt and black pepper

  • In a large nonstick skillet cook the bacon just enough to melt the fat but not so much that it becomes crispy. If the bacon is fat drain off the excess grease.
  • In the meantime prepare the spaghetti as directed. Don't put too much salt in the water because the bacon itself is already salty.
  • In a bowl add the eggs, the heavy cream, the parmesan, one pinch of salt and a good pinch of pepper.
  • Beat all the ingredients with a fork until well mixed.
  • When the pasta is ready add it to the bacon, the skillet should be still warm.
  • Quickly add also the eggs mixture and mix until well coated.
  • Be careful not to cook the eggs, the sauce should be creamy. Serve immediately.

Serves 4

Martin James