Simple Weeknight Carbonara
Creamy spaghetti pasta with smoked bacon
Ingredients
- 150 g Speghetti pasta
- 2 large egg yokes
- 40 g Parmesan finely grated
- 3 rashers smoked back bacon small diced
- 1 tbsp rapeseed oil
- Salt
- Pepper
Instructions
- Bring 2 liters of water to the boil, add 1/2 teaspoon salt and the pasta. Cook as per manufacturers instruction for al dente. Usually 9-10 minutes. Taste it to confirm.
- Meanwhile fine dice the bacon and fry off with a tbsp of rapeseed oil over medium heat. Once cooked, switch off the ring and allow to rest in the pan.
- Separate the eggs yokes and combine with the grated Parmesan leaving aside a teaspoon of grated cheese for decoration.
- When pasta is cooked, take 1 cup of pasta water and drain the rest.
- Add the pasta into the bacon and toss to coat the spaghetti with the bacon and resting juices.
- Allow to cool slightly and pour over the eggs and cheese. Fold over the pasta to create the creamy sauce. Loosen the sauce with pasta water until the desired consistency is achieved.
- Garnish with extra cheese
- Enjoy straight away.