Comedian and host Joel Creasey makes his reliable spaghetti carbonara - a hearty pasta with classic flavours.






Skill level

Average: 3.9 (16 votes)


  • 375 g spaghetti
  • Salt and black pepper, to season
  • Drizzle extra virgin olive oil
  • 5 rashers rindless bacon, diced
  • 2 eggs, lightly beaten
  • 150 g (1½ cups) finely grated parmesan cheese, plus extra to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Bring a large saucepan of water to the boil and salt it generously. Add the spaghetti, stir well and cook for 8 minutes or until al dente.
  1. Meanwhile, heat a large frying pan over high heat. Add a drizzle of oil and the bacon and cook until golden.  
  2. When the pasta is cooked, drain and add to the pan with the bacon. Stir in the beaten eggs and cheese and combine well. Serve scattered with extra parmesan and a good grind of black pepper.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.