This recipe for spaghetti carbonara is made the traditional way. No cream, just bacon, eggs, parmesan and pasta. Served with a rocket and parmesan salad. Delish!
20 Minutes. Cabonara the way it was supposed to be made.
125g free range Australian bacon
1/4 cup grated parmesan
1/4 cup shaved parmesan
4 free range eggs
Bring a large pot of salted water to boil. Once the water is boiling, add spaghetti stirring every 2 minutes. Cook until al dente (7 - 8 minutes). Drain spaghetti but retain a 1/4 cup of the cooking water.
Combine rocket, the shaved parmesan, juice of half the lemon, a drizzle of olive oil, salt and pepper.
While the pasta is cooking, separate eggs and discard the whites. Season with salt and pepper then whisk. Finely slice the bacon. Bring a large fry pan to medium to high heat with a drizzle of olive oil. Add bacon and cook for 3 – 4 minutes until crispy. Add the cooked pasta and toss through with tongs. Remove the pan from the heat from heat. Add reserved water, yolks and grated parmesan cheese to pan with spaghetti and toss through quickly so the egg doesn’t scramble.
Serve hot and with the salad.
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