Spaghetti Carbonara


Spaghetti Carbonara


  • 500g beef (the meat should be seasoned with royco®, garlic, black pepper and salt and then boiled).
  • 4 tablespoons vegetable oil.
  • 1 large onion chopped.
  • 2 cups button mushrooms cut into quarters.
  • 2 cups of white wine.
  • Seasoning (black pepper, salt, royco®, grated garlic).
  • 2 cups heavy cream.
  • 6 tablespoons grated parmesan cheese and extra for garnishing.
  • I packet of spaghetti boiled and drained.
  • 4 egg yolks well beaten.
  • Parsley, chopped.


  • Slice the beef across the grain to get medium-sized slices.
  • Heat the oil in a pot.
  • Fry the onions until translucent.
  • Add the mushrooms and fry for a minute.
  • Add the meat and wine then taste and season as needed. Cover pot and leave wine to reduce a little.
  • Stir in the cream and reduce to simmering.
  • Add the cheese and stir until dissolved.
  • Add the pasta, stir well and cover to get hot.
  • Stir in the egg yolks properly, turn off the heat, cover the pot and let the remaining heat cook it.
  • Serve with chopped parsley and powdered parmesan cheese sprinkled over it.
  • Serves 6.

9 thoughts on “Spaghetti Carbonara

  1. Posh meals babe innit!!! This is lovely… I’m not a massive fan of white wine based dishes, but they are tasty. Kinda like a once a year indulgence.

    • Excuses, excuses, Mikey lol. It will surprise you that instead she will be thrilled. Imagine using this as a candlelight dinner for both of you. Imagine the immense possibilities : )

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