Pasta Carbonara
Pasta Carbonara
This is one of the all-time great pasta dishes and it’s incredibly simple. Yet amazingly, the majority of people have never tried it or know how to make it. If you like pasta, you need to get involved in this action. Once you have the technique, you can branch off in different flavour directions.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 400g spaghetti of your choice
- 500g good-quality streaky bacon or speck, chopped
- 2 whole eggs
- 100mL cream
- 2 tsp salt, divided
- 200g parmesan, grated
- Chopped parsley, to serve, optional
Method
- Bring a large pot of salted water to the boil and add the spaghetti, stirring so it doesn’t stick together. Let it simmer for around 10 mins until just al dente.
- Meanwhile, fry the chopped bacon in a hot pan until nicely cooked and a little crispy. While that’s cooking, whisk the eggs, cream, 1 tsp salt and parmesan together in a bowl. If the bacon is particularly salty you may not need the extra salt, so taste it first and adjust.
- When the pasta is cooked just al dente, drain it well and return to the pot off the heat. Immediately mix through the bacon, then straight away pour in the egg, cream and parmesan mixture, stirring well.
- It’s the heat of the pasta and bacon that cooks the egg, so keep stirring and stirring. You definitely don’t want the egg to scramble, which only happens if the pan is left over the heat. You do want the pasta hot enough to cook the egg into a thickened, beautiful creamy sauce.
- Stir some chopped parsley through if you like, though it’s also good served just as is with a fresh salad on the side.
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