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
Chop the bacon into medium sized pieces (remember they will shrink once cooked)
Put the bacon in a non-stick pan without oil and fry over medium heat
Meanwhile, combine the eggs and egg yolk with a fork
Finely grate the cheese and mix in with the egg
Cook the spaghetti as directed on the pack
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
Drain the spaghetti using a colander but keep a small amount of the pasta water to the side
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)
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)