Spaghetti Carbonara (HC)
Ingredients
1 large egg
2 tbsp grated Parmesan cheese
Salt and pepper to taste
1 thick piece of smoked bacon or 2 thin slices
60g dried spaghetti
1 tbsp fresh parsley, chopped
Portion of salad or vegetables of your choice
Instructions:
In a small bowl, whisk together the egg, 1 tbsp of the grated parmesan cheese and pepper and set aside.
Cook the bacon in a frying pan. Once cooked, drain on a paper towel, and set aside.
Bring a medium-sized pan of water to a boil with the salt and add the spaghetti.
Let the pasta cook for 8-10 minutes, or until the pasta is al dente.
Drain the pasta, reserving 125ml (½ cup) of the pasta water to use in the sauce.
Add the cooked pasta to the frying pan and toss for 30 seconds. Remove the pan from the heat.
Add a little of the pasta water to the pan, stirring constantly. Slowly add the egg and cheese mixture into the pasta a little at a time, whisking quickly until the eggs thickens but does not scramble.
Then add some more pasta water, a little at a time, until it reaches your desired consistency.
Crumble the cooked bacon and add to the pasta. Toss to distribute.
Test taste and add more pepper, if needed.
Transfer pasta to a bowl and top with the rest of the cheese and chopped parsley.
Serve with salad or vegetables.
Top Tip
Serve with a protein (100g cooked chicken, fish etc.) of your choice, either on the side or stirred into the pasta.
