Ultimate spaghetti carbonara
Prep:
15 mins
Cook:
15 mins
This rich and creamy dish with crisp bacon lardons is for a treat at the end of a tough week.
350g dried spaghetti
50g unsalted butter
200g lardons
2 large garlic cloves, sliced finely
100g parmesan cheese, grated
3 large eggs
Freshly grated black pepper and grated parmesan for garnish (optional)
Bring a large saucepan of salted water to the boil. Cook the pasta according to the instructions.
Beat the eggs in a medium bowl, season well and set aside.
Cook the lardons in butter in a non-stick frying pan on a medium heat until crisp.
Add the garlic and cook until tender.
Keep the heat under the lardons and garlic on a low heat, when the pasta is ready to drain, gently with tongs or a fork, add the pasta into the lardon and garlic pan.
Mix in most of the cheese and eggs through and being careful not to allow the eggs to become scrambled.
Remove from heat.
Keep back a small amount of cooking water.
Mix in a few teaspoons of the cooking water to give the sauce the ‘sauce’ texture.
Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper if using.
If the dish does get a little dry before serving, add in some more hot pasta water and the sauciness will be revived.
Serves
4
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Eggs, Cheese, Pasta & Noodles, Pork
Recipe Type
Family Dinners, Pasta/Noodles, Classics
Cuisine
Italian
Level of Difficulty
Medium
If the dish does get a little dry before serving, add in some more hot pasta water and the sauciness will be revived.
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