Hotdog Carbonara Cheater

This 'cheater's' carbonara is the ultimate family-friendly comfort food, swapping traditional pancetta for sliced hotdogs. It's a playful take that kids will absolutely love, and it comes together in the time it takes to boil pasta, making it a perfect solution for busy weeknights.

We're using a little cream alongside the egg yolks and cheese to create a foolproof, silky sauce that won't scramble. The result is a rich, satisfying, and incredibly simple dish that delivers big on flavour without any fuss.

5 mins prep

15 mins cook

20 mins total

serves 4

Method

5m15m20m

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
While the pasta is cooking, heat the olive oil in a large frying pan over a medium heat. Add the sliced hotdogs and cook for 4-5 minutes until lightly browned. Add the minced garlic and cook for another minute until fragrant.
In a separate bowl, whisk together the egg yolks, double cream, and grated Parmesan cheese. Season generously with black pepper.
Once the pasta is cooked, drain it well, reserving about a cup of the starchy pasta water.
Remove the frying pan with the hotdogs from the heat. Immediately add the hot, drained spaghetti to the pan and toss to combine.
Quickly pour the egg and cheese mixture over the pasta, tossing continuously and vigorously until the pasta is coated in a creamy, glossy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve immediately, topped with extra grated Parmesan and a good crack of black pepper.

Ingredients

400g Spaghetti
Black Pepper freshly ground, to taste
2 Large Egg Yolks
1 clove Garlic minced
1 tbsp Olive Oil
8 Hotdogs sliced into rounds
50g Parmesan Cheese finely grated, plus extra for serving
100ml Double cream

Notes

For the best flavour, use good quality smoked hotdogs.

To prevent the eggs from scrambling, make sure to add the egg and cheese mixture to the pasta off the heat. The residual heat from the pasta is enough to cook the sauce gently.

Feel free to add a cup of frozen peas to the pasta water during the last 2-3 minutes of cooking for a pop of colour and extra veg.

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