Carbonara, a classic Italain dish from the Eternal City itself. I have made a small sin with mine as i topped it with some finely chopped kale to give it some colour. The rest of it however, is true as far as I could to the ‘proper’ recipe… no cream.
- 3 Rashers Smoked Bacon cut into lardons (or Pancetta)
- 90g Spaghetti
- 50g Parmesan
- 1 Egg
- 1 Egg Yolk
- 1 tsp Garlic Powder
- A generous crack of Black Pepper
Start off by chopping up the bacon, if you have pancetta pre-done ignore me. In a pan of boiling slated water cook the pasta until al-dente. While the pasta does its thing, fry the bacon and grate the cheese. In a bowl whisk the egg and extra yolk together with the garlic powder and pepper.
Once cooked drain the pasta and add to the pan with the bacon, stir it all around and then add the egg mixture. Make sure everything is nicely coated and then add the parmesan. You’ll need to work quickly to avoid scrambled egg in your dish. Stick it all in a bowl and enjoy.