This is how all carbonara should taste! Made with fresh egg yolks, streaky bacon and parmesan, it is an Italian comfort classic that really hits the spot. Smoky, creamy, indulgent and not to mention, very easy to make (and eat).
Cooking Time: 20 minutes
Serves: 2
Ingredients
3 large egg yolks
40 g parmesan cheese, finely grated
1 tbsp olive oil
2 cloves of garlic
8 rashers smoked streaky bacon, finely sliced
200 g spaghetti
salt and pepper
Method
1. In a bowl beat together the egg yolk and parmesan to make a thick paste. Season liberally with cracked black pepper and set to one side.
2. Place the spaghetti in a large pan of salted boiling water and cook until al dente.
3. Meanwhile, place a large frying pan over a medium-high heat and add the olive oil. Using the heel of your hand, crush the garlic cloves and add to the oil, along with the bacon. Fry the bacon until golden and crispy. Remove the garlic cloves from pan and discard them.
4. When the pasta is cooked, drain it, ensuring you save at least a mugful of the pasta water. Add the pasta to the frying pan and switch off the heat, allowing the pasta to soak up the oil from the bacon.
5. Stir a splash of the reserved pasta water into the egg mixture to thin it out. Pour the egg mixture over the pasta and stir vigorously to coat everything. Add splashes of pasta water if the pasta become too thick and stodgy. It should have a loose and creamy consistency. Serve the pasta immediately with plenty of black pepper and grated parmesan.
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