Spaghetti Carbonara
Spaghetti Carbonara – this classic Italian pasta dish comes from Rome. A long-cut pasta – spaghetti, bucatini or capellini, eggs, bacon, parmesan, olive oil, garlic, and salt and pepper.
Ingredients
- 1 oz Spaghetti
- 1 tbsp Garlic finely chopped
- 1 tbsp Olive oil extra virgin
- 4 links Bacon roughly chopped
- 1 no. Egg free range
- ½ cup Parmesan + more for garnishing
- ½ tbsp Salt
- ½ tbsp Pepper
Instructions
- Cook pasta according to the pack instructions. While the pasta is boiling, prep the bacon. Lightly grease a pan with olive oil, add the chopped bacon and cook until soft. Remove any excess bacon fat from the pan, reserving 1 tbsp to be used later.
- Add the chopped garlic and cook for 2-3 minutes. By now, the bacon would also be crispy.
- Drain the pasta water into a large bowl which you will use to mix the pasta together. This will make sure the bowl is warm but not enough to scramble or curdle the eggs.
- Crack the egg in a bowl, whisk well. Add the parmesan,salt and pepper and reserved bacon fat. Mix well until the mixture comes together.
- Add the drained pasta to the pan and toss well. Drain the pasta water from the bowl and wipe it dry.
- Transfer the pasta to the bowl. Add the egg mixture and toss well until the pasta comes together.
- Top with some more pepper and parmesan and serve!