CARBONARA
Course: Dinner Cuisine: Italian Servings: 4
Ingredients
300 g spaghetti or substitute with your favourite pasta!
200 g bacon/pancetta pieces
3 eggs
1/3 cup parmigiano-reggiano pecorino-romano or parmesan cheese, grated
2 tbsp extra virgin olive oil
Salt & black pepper to taste
Instructions
Boil up a big pot of water and cook your pasta following the packet directions. Try to aim for chewy al dente pasta, because it will keep on cooking in the next few steps! Feel free to nibble a few strands to be sure it's cooked perfectly, then drain and set aside.
Crack the eggs in a small bowl and add that glorious cheese. Whisk away until nicely blended, then set aside.
Fry up the bacon or pancetta pieces in a large shallow pan over medium heat (no added oil required!).
Flop the pasta into the pan with the bacon/pancetta and flip around with a spoon and fork to mix it through nicely. Drizzle in a slug of olive oil and flip around once more.
Now for the fun step. Turn the heat to low, then pour in your egg 'n cheese mixture and stir through - quickly quickly! Don't overcook it, you're looking for glossy smooth carbonara sauce, not scrambled eggs.
Take off the heat, place into individual serving bowls and serve immediately. Don't forget a sprinkling of salt and cracked black pepper.
Buon appetito!