Ingredients
Carbonara is a weekly life-saver in our busy home. Our version is very close to the original Italian dish; it doesn't contain cream, and we use just a drizzle of rapeseed oil; the oil released from the bacon is just enough to flavour the recipe, making it all the more healthy.
This family favourite is a great way to get the kids into the kitchen as it's so easy to put together and can be made in 25 minutes flat, rivalling any restaurant for quality and taste.
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4
Cost: €7.95
- 400g spaghetti
- 3 free range eggs
- 3 garlic cloves, crushed
- 200g sliced smoked bacon, fat removed
- 40g Parmesan cheese, grated
- 100g cheddar cheese, grated
- A bunch of fresh parsley chopped
- Salt and pepper to season
Method
- You will need a large saucepan, a large mixing bowl and a frying pan.
- Boil the spaghetti in the saucepan according to the packet instructions. In the large mixing bowl whisk the two eggs together.
- Add in the grated Parmesan and cheddar cheeses, and the chopped parsley, keeping a little of the Parmesan cheese aside to sprinkle on top when serving. Into the frying pan add the crushed garlic and smoked pancetta, and cook until it is sizzling beautifully.
- When the pasta is cooked, drain and add it to the bowl containing the egg, cheeses and parsley mix. It is important to add the pasta to the egg and not the other way around.
- Toss in the cooked pancetta and garlic, and season with a little salt and pepper. The heat of the pasta will cook the egg, so you need to mix it only for a few minutes before it is ready to serve. Top with the leftover Parmesan cheese.
