Who doesn’t love a deliciously creamy Spaghetti Carbonara? It is one of the quickest and easiest pastas to make as we always have eggs and bacon and parmesan cheese in the fridge…
My recipe has been honed over the years and this is our favourite version. If you don’t have spinach it is also wonderful with peas – just throw in a large handful of frozen peas in with bacon mixture and stir through – they defrost in no time.
Pancetta is also the choice of most people which I always use if I happen to have some but I find bacon does just as well as a substitute. I never add cream to my Carbonara as I find the eggs are rich and creamy enough and the cream can make it a bit stodgy.
The only tip I will advise you to follow is always use dried pasta for Carbonara. It can be Linguine or Fettucine but avoid using fresh pasta. For some reason the fresh pasta doesn’t stay firm when mixed with the eggs and it tends to go a bit gluggy…
Again – it’s your choice – there are no absolute rules – whatever tantalises your taste buds! I have also cooked this for vegetarians (ones who eat eggs) and omitted the bacon – it’s just as yummy…
Extra Virgin Olive Oil
200 g of good quality streaky bacon sliced in batons
150g box of prepackaged baby spinach
I clove of garlic grated
1 cup of finely grated parmesan cheese
4 fresh free range eggs
Salt & ground black pepper to taste
Cook spaghetti in plenty of salted boiling water until al dente
In the meantime heat a generous lug of olive oil and gently fry the garlic and bacon until bacon is slightly crisp
Throw in the spinach and stir until wilted
In a large jug, gently whisk the eggs and fold in the parmesan cheese
When spaghetti is ready drain well and tip back into the pot over a very low heat
Add the bacon and spinach mixture coating all the strands of spaghetti well
Add the egg and cheese mixture and toss well – the heat of the spaghetti will cook the egg
Be careful not to have heat up too high as the eggs will scramble if too hot.
The egg should be creamy like a sauce.
Season well with salt & pepper
Serve in a warmed bowl with additional ground black pepper to garnish
Bon Appetit! 🙂