It’s just a few humble ingredients—eggs, pasta, cheese, and bacon, and they combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams. And the best bit about this recipe from Jamie Oliver is that it is ready in a flash! Actually, no the best bit is the bacon - smokey, caramelised deliciousness! Drool….
Ingredients: Serves 4
- 300g dried spaghetti
- 4 rashers of good quality smokey bacon
- olive oil
- 3 free-range eggs
- 90g Parmesan cheese , plus extra for grating
Method:
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
- Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
This recipe is courtesy of Jamie Oliver.
- Use tongs to transfer your pasta straight into the pan and toss with the bacon.
- Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
- Plate up the pasta, and finish with an extra grating of Parmesan.