This recipe started out as a not very authentic Carbonara! Over time I decided to try & make it more traditional & while it probably still isn't 100% authentic it is definitely an improvement. Parmesan has become much more reasonably priced in the last few years & so instead of substituting it for cheddar it's finally where it should be! I also decided to remove the cream as there is none in a traditional Carbonara. The result is a much simpler & even cheaper dish!
Serves 4 Approx 38p per person
Prep time 10 minutes Cooking time 10-12 minutes
300g dried spaghetti
125g smoked bacon lardons or chopped streaky bacon
2 cloves garlic, crushed
60g grated Parmesan or Grana Padano
2 egg yolks
Freshly ground black pepper
Put the cheese & egg yolks into a large bowl, season with black pepper & mix together. Set this aside & cook the spaghetti in boiling salted water according to packet instructions.
Meanwhile put a large frying pan on medium heat & cook the bacon until golden adding the garlic after about 5 minutes.
Reserve a small cupful of the pasta water & when the spaghetti is cooked remove it from the pan with tongs & add it straight to the bacon & garlic along with a splash of the reserved water. Toss the spaghetti with the bacon.
Remove the pan from the heat & tip the spaghetti & bacon into the egg & cheese mixture. Combine quickly so the egg yolk becomes a sauce.
Serve immediately with a little more cheese & black pepper.