Speedy Spaghetti Carbonara featuring Tweed Real Food Wild Porcini Salt and Tweed Real Food BBQ Master Rub

Speedy Spaghetti Carbonara

May 12, 2020

Speedy Spaghetti Carbonara


- 500 grams spaghetti
- 2 large eggs
- 1/2 cup freshly grated Parmesan
- 6 slices bacon, roughly diced
- 1 Tbsp Tweed Real Food BBQ Master Rub
- 1 Tsp Tweed Real Food Wild Porcini Salt
- 1 large garlic clove crushed
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves


In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.

In a small bowl, whisk together eggs and Parmesan; set aside.

Heat a large skillet over medium-high heat, add bacon and cook until brown and crispy, about 6-8 minutes; add fresh garlic for last minute of cooking.

Stir in BBQ Master Rub and cook for 1 minute, then reduce heat to low.

Working quickly, stir in pasta and egg mixture, and gently toss to combine.

Season with Wild Porcini Salt and black cracked pepper, to taste.

Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.

Serve immediately, garnished with parsley and grated parmesan

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