Serve this in a large bowl for deep, deep comfort food. The seared scallops add a touch of elegance but can be swapped for king prawns or left out.


  • 1 packet of vermicelli or spaghetti

  • For mushroom mixture

  • 8 rashers streaky bacon, diced

  • 2 portobello mushrooms finely sliced

  • 2 cloves garlic

  • 1 tbsp olive oil

  • For carbonara sauce

  • 2 egg yolks

  • 120 g parmesan cheese

  • 6 tbsp double cream

  • 4 tbsp fresh basil

  • 2 tbsp chopped parsley

  • salt and pepper to season

  • 2 tbsp extra virgin olive oil

  • For the scallops

  • 20 fresh scallops

  • 1 tbsp olive oil


  • 1.

    Cook the pasta as per instructions on packet. Add 1 tbsp olive oil to a hot pan fry the diced bacon and chopped mushrooms.

  • 2.

    In a bowl, whisk the egg yolks, double cream, parmesan cheese, chopped parsley, basil and chilli with a pinch of salt and pepper. When the pasta is cooked drain thoroughly. Then add the bacon and mushroom mixture to the pasta, along with the egg and cream mixture. Stir very thoroughly so everything gets a good coating.

  • 3.

    Add 1 tbsp oil to a hot pan and sear the scallops for 2 minute each side. To serve place the spaghetti on a plate and place 5 scallops per person on each plate.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 916kj
  • Fat Total 56g
  • Saturated Fat 20g
  • Protein 44g
  • Carbohydrate 57g
  • Sugar 4g
  • Sodium 1308mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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