Spaghetti Carbonara
Authentic Italian carbonara contains no cream. This high-protein, satisfying dish is a classic Roman-style pasta.
Ingredients
Italian spaghetti (cooked according to package instructions)
200 g
English smoked bacon lardons
140 g
garlic (chopped)
2 cloves
Parmesan cheese (grated, plus extra to serve)
50 g
free-range egg yolks
2
free-range whole egg (beaten)
1
basil or flat-leaf parsley (for garnish)
a handful
Instructions
1
Cook pasta and fry bacon
Cook the spaghetti according to the package instructions. While the pasta cooks, heat a non-stick pan until very hot and add the bacon lardons. Fry until crispy, then take off the heat. Add the chopped garlic, toss briefly, and immediately remove from the pan to prevent the garlic from burning. Drain on kitchen paper to absorb excess oil.
2
Combine egg sauce
Stir the Parmesan into the egg mixture and season with pepper. When the pasta is cooked, drain thoroughly and return it to the pan off the heat while still hot. Pour in the egg mixture and stir. The residual heat of the pasta will cook the eggs without scrambling them. Mix in the bacon and parsley, serve immediately topped with extra Parmesan. For a vegetarian version, substitute sautéed mushrooms or mixed leafy greens for the bacon.
