Traditional Spaghetti Carbonara
Our version is very close to the original Italian dish. It doesn’t contain cream or oil; the oil released from the pancetta is just enough to flavour the recipe, making it all the more healthy.
Equipment
- 1 Large Saucepan
- 1 Large mixing bowl
- 1 Small Ovenproof Dish
- 1 Small grater
- 1 Scissors
Ingredients
- 400 g Spaghetti
- 2 Garlic Cloves
- 40 g Parmesan cheese, grated
- 1 Bunch of fresh parsley, chopped
- 2 or 3 Free range eggs
- 6 to 8 Slices of smoked bacon
- 200 g Cheddar cheese, grated
Instructions
- With clean scissors cut your bacon into slices removing the fat
- Into the ovenproof dish add the crushed garlic and smoked bacon and snipped parsley and cook in the oven for 10 to 15 mins until it is sizzling beautifully and golden
- Boil the pasta in the saucepan according to packet instructions.
- In the large mixing bowl whisk the 2 to 3 eggs together.
- Add in the grated Parmesan and cheddar cheeses, and the chopped parsley, keeping a little of the Parmesan cheese aside to sprinkle on top when serving.
- When the pasta is cooked, We are going to add it to the bowl containing the egg, cheese and parsley mix.
- It is important to add the pasta to the egg and not the other way around. (if you add the egg mix to a hot pan you could end up with scrambled egg)
- Toss in the cooked bacon and garlic, and season with a little salt and pepper.
- The heat of the pasta will cook the egg, so you need to mix it only for a few minutes before it is ready to serve.
- Top with the leftover Parmesan cheese.
- Enjoy your restaurant class Carbonara
Tried this recipe?Let us know how it was!