I actually made this recipe last week and completely forgot to write it up. I’d spent the day shopping for clothes and wandering around IKEA, and by the time I got home I just could not be bothered to cook anything elaborate. Luckily we had some excellent quality bacon, courtesy of one of A Man’s dad’s pigs in our freezer. This bacon has around an inch of fat on it and had an incredibly rich flavour – it was perfect for this recipe. I also happened to have just bought some pasta bowls which I was eager to use, so this seemed as good an excuse as any.
Carbonara should be silky, glossy and rich. The key is to only cook the egg with the residual heat from the pasta, or you’ll end up scrambling it. You can add onion, chillis, herbs etc if you fancy but I didn’t bother.
75-100g spaghetti per person (fresh or dried is fine)
Good quality back bacon with a decent layer of fat
3 or 4 smoked garlic cloves
One medium sized egg per person
A good chunk of parmesan
- Cook the spaghetti according to the instructions. Separate the fat from the meat of the bacon, and chop both into chunks. Fry the fat in a pan on a medium-low heat to render it down.
- Smash the garlic cloves with the flat of a knife and add to the bacon fat with the chopped bacon. Fry for several minutes until cooked and slightly crispy (but take care not to burn it).
- Beat the eggs together. Grate the parmesan and add most to the beaten eggs with a little black pepper.
- Drain the pasta and put it back in the pan. Add the egg mixture and stir well. Add the bacon, garlic and a little of the bacon fat and stir until all the ingredients are well combined. Serve immediately, sprinkled with the remaining parmesan, more black pepper and a side salad. I saved the bacon fat and used on the Bunny Ballotines I made the other day.