Ingredients

The following ingredients have 4 Servings
  • 320 g (11.2 oz) dried pasta, I used spaghetti
  • 2 tsp salt ( for the pasta water)
  • 200 g (7 oz) about 6 rashers lean bacon
  • 1 whole egg
  • 3 egg yolks ((see notes for variations))
  • 120 g (4.2 oz - aprox 1 cup 2 tbsp ) freshly grated Parmesan (or other hard Italian cheese)
  • Freshly ground pepper (to taste)
  • 2 tbsp finely chopped flat leaf parsley (optional)

Instruction

  • Bring a large pot of water to a rolling boil and add salt. Cook the spaghetti according to pack instructions - usually around 7-10 minutes. Set a timer – you don’t want to overcook your pasta, it should be al dente.
  • While the pasta is boiling, dry fry the bacon in a non-stick frying pan over medium heat until nicely coloured then set aside.
  • Put the egg, yolks and grated cheese in a large bowl and whisk together to combine using a balloon whisk.
  • Drain the pasta, reserving about a couple of ladlefuls of the hot starchy pasta water.
  • Working quickly, add the hot pasta into the bowl containing the egg mixture and toss together with tongs to combine. Add a little of the reserved pasta water, one tablespoon at a time, until the carbonara sauce is silky and has a creamy consistency.
  • Add the bacon and chopped parsley and toss to combine. Taste the pasta: you shouldn’t need to add any salt but this is also up to personal preferences – add some if necessary.
  • Serve immediately seasoned with freshly ground black pepper.