Carbonara pasta

Carbonara pasta

Feeling a little warm for comfort food? You can whip up this pasta in a flash, you won't even feel the heat :) All you need are some eggs, thick spaghetti, good quality Parmigiano Reggiano and streaky bacon!

Ingredients

    •   Almost half a packet of 250g tagliatelle, fettuccine or thick spaghetti 

    •   2 eggs plus 1 egg yolk 

    •   Grated 3/4 of 200 g Parmigiano Reggiano (any good quality parmesan cheese) or pecorino

    •   Thickly cut guanciale, pancetta or sliced streaky bacon

    •   4 cloves of crushed fresh garlic. Lots of freshly cracked pepper

 

Method

1. Thickly cut the guanciale or pancetta into squares or streaky bacon into small square strips. Heat a frying pan, add a dash of oil. Fry the garlic lightly, then lots of freshly cracked pepper. Add the meat. Fry them until crisp, and set them aside.

2. Grate the cheese in a big bowl. Add 2 eggs plus an egg yolk. Add some cracked pepper. Mix these ingredients well with a fork. Set aside.

3. Prepare the pasta. Boil some water in a pot, add some salt. When the water is boiling, add the pasta, and cook them until al dente.

4. Strain the pasta, but leave about 2 - 3 tablespoons of the pasta water in the pot. Add the pasta quickly back in the pot while it is still hot, and add the cheese mix. 

5. Add the bacon. Stir and toss thoroughly until mixed. The cheese should be melted nicely. Drizzle with a little olive oil. You can serve them in 2 big servings or 3 moderate servings. You may add more grated cheese and cracked pepper. Buon Appetito!