"This is a dish best eaten curled up on the sofa after a really long day. I rarely eat pasta or cream, but if I do, it’s this dish."
Pasta Carbonara
5
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Prep time: 5mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 150 gram steaky bacon, chopped
- 1 clove garlic, peeled and grated
- 1/2 onion, finely diced
- 1 tbsp sunflower oil
- 100 gram chestnuts mushrooms, thinly sliced
- pinch of flaked sea salt,
- grind of black pepper
- 400 gram spaghetti
- 1 tbsp olive oil
- 2 egg yolks
- 150 milliliter single cream
- 50 gram parmesan block, finely grated
- 1 sprig parsley leaves, finely chopped
Method
Step 1
In a dry pan, cook the bacon until it starts to get crispy, then set aside. Using the same pan, fry the garlic and onion in a tablespoon of oil until they are soft and translucent. Set aside, then fry the mushrooms until well cooked through and season. Take the pan off the heat.
Step 2
Cook the pasta in a large saucepan of boiling water for 6 to 10 minutes (depending on whether it’s fresh or dry). Cook until al dente, take a piece out carefully with a fork to taste, then drain and place back in the saucepan with a drizzle of olive oil. Use tongs to move it around so it doesn’t all stick together.
Step 3
While the pasta is cooking, in a large bowl, combine the egg yolks, cream and Parmesan with some salt and pepper. Mix well then add the cooked pasta into the bowl of sauce, so it coats the pasta really well. Add the bacon, garlic, onions and mushrooms, using tongs to distribute everything well. Sprinkle the carbonara with more black pepper and fresh parsley to serve, adding extra Parmesan if you like.