The most requested pasta in our household is without doubt Spaghetti Carbonara. Make this and you might find yourself in the same situation! Next to no ingredients, done in 15 minutes and whisks you straight to Italy. Bellissimo.
240g dried spaghetti
1 free range egg and 3 yolks
8 rashers of streaky bacon
2 Tbsp chopped parsley
150g finely grated parmesan
Truffle oil to serve (optional)
Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions (typically 8 – 12 minutes).
Heat a heavy based frying pan over a medium heat. Slice the bacon into thick lardons and add to the pan. You don’t need oil as the bacon will render the fat for cooking. Fry for 6-8 minutes until crisp and golden and then turn off the heat under the pan.
In a mixing bowl beat the eggs and yolks lightly until combined.
Once the pasta is cooked drain it well reserving a cup of the salted, starchy cooking water. Working quickly, add the spaghetti to the pan with the cooked bacon and then add the eggs and a few tablespoons of the cooking water. The residual heat of the pan and the pasta will cook the eggs and coat the pasta, if it’s too thick you can add a touch more cooking water to the desired consistency. Add the grated parmesan, parsley and a generous crack of black pepper.
Serve immediately in hot bowls and drizzle with truffle oil and extra grated parmesan.