Spaghetti Carbonara

10-15 mins
? 3 portions
Recipe from:

40 g Parmesan cheese, plus extra to serve
3 eggs
200 g dried spaghetti
300 g bacon (smoked, unsmoked or pancetta)
1 clove of garlic
extra virgin olive oil
1-2 smaller courgettes (cut into noodles) – optional

Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put on one side. Cook spaghetti in a large pot of boiling water with salt until done (steam the courgettes above the spaghetti for last 2-3 minutes). In the meanwhile, cut the fat off the bacon and chop the rest into small pieces. Rub the bacon fat over the base of a medium frying pan to give it the flavour (or use 1 tbsp of olive oil) and add peeled, crushed and chopped garlic. Fry for 1 min and than add the bacon. Fry until cooked and crispy. Save a little bit of water from the pasta and get rid of the rest. Put bacon in and mix well together. Remove the pot from the heat and add a splash of the pasta water and toss well. Season with pepper, then pour in the egg mixture. Add more water until lovely and glossy. Serve with grated Parmesan and extra twist of pepper.

Price: £4 (based on Sainsbury’s prices)
Notes: I added steamed courgettes noodles to give it a little twist, crunchiness and colour.

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