Spaghetti Carbonara
You could eat bacon and eggs every night, but sometimes I need a carb-fix too. Easier than you think and well worth the modest effort. A soothing dish that reminds me of my yoga instructor adding “gently” to every direction.
Just a few ingredients, so I hope I’ll be forgiven for imploring that they are good quality. This recipe is for one person; for two double everything, but three egg yolks should suffice. Last nag – don’t skimp on the pepper.
- 75g smoked bacon, sliced thinly – I used lardons and cut them in half, which was a faff, but worth it to avoid chunks
- Garlic clove, peeled and halved
- 1 tablespoon olive oil
- 2 egg yolks
- Parmesan, a handful when grated
- Pepper
- Thyme, leaves picked – optional extra
- Spaghetti, enough for one person
In a small pan, heat the oil over a medium low heat with the garlic and bacon. You’re aiming for slightly golden bacon that is still soft. Fish the garlic out once it starts to colour as you just want a hint of the flavour. Let cool in the pan.
Meanwhile boil the kettle and get a pan of water going at a rolling boil. Use more water and more salt than you’re used to: it will get back to the boil quicker and there is less risk of sticky pasta. Add the spaghetti and boil for around 8 minutes, or a minute less than the packet says, as it will continue to cook a bit more once mixed with the sauce.
Once the pasta is cooking, whisk the egg yolks, pepper and half the parmesan together with a fork, plus most of the thyme, if using.
To finish the dish, dip an espresso cup in the pasta water to reserve some, then drain the spaghetti. Stir the pasta into the pan with the warm bacon and oil and – working fast – stir in the egg yolks and cheese. You’re after a silky custard rather than scrambled eggs, which is why you’ve let it cool a little. If you do start to see lumps, or it is too dry, add some reserved pasta cooking water and keep stirring till you have a lovely sauce. Serve at once, with the remaining grated parmesan and thyme. I know the tomatoes look more appetising than the Carbonara, but my sauce had sunk to the bottom.
