Classic Spaghetti Carbonara
Serves: 2-3, Prep Time: 15 Mins, Cook Time: 20 Mins, Skill Level: Medium.
When preparing this Italian favourite, be careful not to overcook the eggs. They need to be added to the hot pasta off the heat, with plenty of Parmesan, to prevent them from turning into a scramble instead of a silky, smooth, creamy sauce. Add a couple of tablespoons of cream to the eggs to help the mixture retain a creamy consistency.
Ingredients:
- 1 packet (200g) Frey’s Rindless Smoked Streaky Bacon
- 1 packet (500g) spaghetti
- 4 eggs, beaten
- ½ cup (about 70g) grated Parmesan, plus extra for serving
- Leaves from a sprig of rosemary
- Salt and pepper
Method:
- Cook the spaghetti according to the instructions on the packet.
- Drain but reserve ¾ cup of the cooking liquid.
- Whisk the eggs and cheese together until well combined.
- Fry the bacon and rosemary in a pan until crisp.
- Add the pasta to the pan and give it a quick toss, then remove from heat.
- Tip in the egg mixture and keep stirring and tossing until it begins to thicken.
- (Add a little reserved pasta water if the sauce appears dry.)
- Season well and serve with extra Parmesan cheese.
WHY NOT… … replace the bacon with spicy chorizo sausage. … use lightly sautéed courgette noodles instead of pasta, for a low-carb version. … add a cup of frozen peas to the pasta.
The flavours work together really well.
