Carbonara

Tiny bit naughty but a whole lot of nice!! Grab a beer and a plate of this one and you will be transported to your favourite Mediterranean paradise. I have embellished it a tad but everyone does it slightly different and this one is just me (and hopefully you!)

This is so easy you will wonder why you ever bought the crappy, flavourless microwave versions and it will become a fast favourite for those late work nights when you need something super quick.

This will be good for 2 hungry/hangry people, up the ingredients if you need more and enjoy..

* Little side note.. don’t feel that I have missed out or you need to add salt (apart from the pasta water) this is a salty dish with the bacon and Parmesan, you will overload it if you add salt

Ingredients

• 5 smoked bacon medallions sliced

• 1 garlic clove very finely chopped

• Pinch of Italian seasoning

• 4 egg yolks

• 50g Parmesan grated and extra to serve

• Fresh ground black pepper

• Olive oil

• Spaghetti - enough for 2 people

Heat a tablespoon of olive oil in a high sided frying pan and put a pan of water on high to boil for the spaghetti. Add a pinch of salt to the water.

Put the bacon in the pan with the olive oil. You want it to be sliced into about 6mm strips and about 50mm in length. I slice it long ways then half it the other way.

Add the garlic, good pinch of fresh pepper and the Italian seasoning.

Fry until the bacon until cooked but not crispy. Turn the heat down to low so it stays hot and frying lightly until the rest is ready. If it starts drying out, add a bit of the pasta water. You can do this as many times as needed, just don’t drown it, all you’re doing is keeping it moist so it doesn’t stick or burn.

When the water is boiling add your spaghetti for 10-15mins, the packet should give you a guide. Check it before you take it out, I like mine a little al dente (slightly under) please don’t let it go soft and mushy!

In the meantime make your egg mix.

Add your egg yolks to a bowl with plenty of pepper and your Parmesan. Mix it all together so you have something like the picture below - if it’s not that yellow don’t worry, I used a goose egg! It will be quite thick, if not add a bit more Parmesan.

Once the spaghetti is done, transfer it straight to the bacon pan without draining and mix it all up. Take it off the heat and add you egg mixture and stir it all together well. The remaining heat will cook the eggs.

Add spaghetti water a little at a time so it goes nice and silky and glossy. Don’t let it dry out!

Serve straight away with a sprinkle of Parmesan on top if desired