Spaghetti carbonara

Ingredients

  • 200g of bacon rashers

  • 130g of parmesan cheese

  • 3 eggs

  • 1 egg yolk

  • Black pepper

  • Salt

  • Garlic paste

  • Chilli flakes

  • 450g of spaghetti

Method

  1. Chop the bacon into medium sized pieces (remember they will shrink once cooked)

  2. Put the bacon in a non-stick pan without oil and fry over medium heat

  3. Meanwhile, combine the eggs and egg yolk with a fork

  4. Finely grate the cheese and mix in with the egg

  5. Cook the spaghetti as directed on the pack

  6. Once the bacon has become crispy, add a couple of squirts of garlic paste and some chilli flake, both to taste. Fry for a further 2 mins to infuse the flavours

  7. Drain the spaghetti using a colander but keep a small amount of the pasta water to the side

  8. Add the cheesy egg mixture to the spaghetti and spaghetti water for a couple of minutes (this allows the eggs to cook a little without becoming scrambled)

  9. Add the bacon, season with salt and pepper and serve

Ensure the eggs you use have a British Lion certifications stamp on them (meaning they are safe to eat if not fully cooked)