Spaghetti Carbonara

9 Jan

Carbonara is a perfect sauce for spaghetti because the ham and eggy-cheese mix clings to the thin strands of pasta. I love it, particularly for lunch on a cold day, the simple flavours are satisfying and it is super quick to make.

Serves 2 Prep&Cook 10-15mins

  • 1/2 onion or 1 green onion
  • 100g streaky bacon or pancetta minced
  • 1-2 cloves garlic
  • pinch paprika or to taste
  • 1 egg
  • 1 tbsp yogurt or creme fresh
  • 1-2 tbsp parmesan cheese, grated
  • sea salt to taste
  • freshly ground black pepper to taste
Put a large pan of salted water on the stove to boil. When boiling add enough spaghetti for each person, in this case 2, a little olive oil, then cover and boil for 6-7 minutes or cooked to your taste. In a wide pan or wok fry the bacon and onion in a decent glug of olive oil until the bacon starts to colour. Meanwhile mix the remaining ingredients in a bowl to make the sauce and set aside. When the pasta is cooked drain immediately and add it to the bacon pan stir then add the sauce stir well and cook over a low heat for a minute or so until all the sauce is clinging to the pasta. Serve immediately with a little side salad.
NB you can easily make a vegetarian version of this pasta dish by just leaving out the bacon.
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