Serves 2 | Prep Time 5 min | Total Time 20 min
Quick and comforting are the first two words that spring to mind when thinking of pasta carbonara. It's a dish that reminds me of our summer in lockdown, when we were just about sick to death of courgettes, but discovered a new-found love of them in this salty, aromatic sauce - thanks Jamie!
Requiring only 4 ingredients, this is one of those dishes that you can always rely on when your fridge is looking on the bare side. I've kept this recipe basic, but throw in veg of your choosing to make this healthier, or if you don't have or want to use bacon. I like adding peas, diced onion, courgette, and broccoli when I have them to spare.
Ingredients (for two small lunch portions)
120g Pasta
3 rashers of bacon
2 egg yolks
Small handful of grated Parmesan or Cheddar
Recipe
Start by cooking your pasta, following the pack instructions.
As the pasta boils, cut the bacon into small pieces, and fry in a large pan.
Separate the egg yolks from the whites, adding the egg yolks to a bowl.
With a fork, beat the egg yolks and whisk in a small handful of grated cheese. Parmesan is best, but Cheddar works equally as well in my opinion.
Drain the pasta, reserving a mugful of the starchy water.
Once the bacon has turned suitably crispy, turn off the heat. Add the pasta in with the bacon, along with roughly one tablespoon of the pasta water and give it a good stir to coat the pasta.
Next stir in the egg-cheese mixture to the pasta and bacon. The residual heat from the pan and the pasta should cook the egg. If the sauce looks too thick, add more of the pasta water little by little to get the perfect consistency.
Season with black pepper to taste, and enjoy!
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