Spaghetti carbonara with Pedro Ximénez cream of Balsamic Vinegar

As onion takes longer to be ready (should be well-poached and golden) we will start by peeling and chopping the onion. Put the onion in a pan on to the heat with  40 ml olive oil and 50 gr butter.

Add half a spoonful of salt to medium heat for slow poaching.

After five minutes, heat the water for the pasta. The sauce will be finished before the pasta is cooked.

Heat 2 litres water or 2 litres vegetable stock, preferably.

Cut the bacon in thin strips. Put the bacon strips in a small pan with a little fat (oil or butter) because the bacon will release its own fat.

Cook the bacon to your taste (more or less crunchy) and set aside on a dish removing the fat released.

When water is boiling, add the pasta and a little salt.

Allow to cook for 7 or 8 minutes (cook the pasta according to the instructions) until al dente.

At his time, the onion is well-pouched. Add bacon, dairy liquid cream  and some black pepper.

Mix well and leave at low heat. Wait for the pasta to be cooked. .

Finish the dish with some chopped chive and diced cherry tomatoes. Add a little Pedro Ximénez vinegar cream.


It is better to grate the Parmesan cheese at the last minute to keep all its flavour. Do not grate too thin.

Espaguettis a la carbonara con vinagre balsámico Pedro Ximénez

Balsamic Cream ideal for:

Fish | Pastas | Salads | Meats


For 4 servers:

  • 400 gr pasta
  • 250 gr bacon
  • 80 gr Parmesan cheese
  • 350 gr onion
  • 600 ml dairy liquid cream
  • 50 gr butter
  • 8 cherry tomatoes
  • 1 bouquet of chive
  • olive oil
  • 1 egg
  • salt and black pepper

  • Difficulty


  • Cost

    Low (0,50 € per portion)

  • Preparation

    45 minutes

  • Season

    All over the year