Quick and Easy Carbonara
This carbonara is so simple that even I, somebody who regularly sets the kitchen on fire, can make it with no trouble. It takes about 12 minutes to make from start to finish and it tastes divine. I've put the right quantities for one portion, but you can double/triple/quadruple to your hearts content. (And if you follow Slimming World on Extra Easy and use the cheese as a B Choice, it's free!)
- 80g dried spaghetti - any pasta will work though
- 2-3 rashers of bacon, cut into lardons
- At least 2 cloves of garlic, chopped up - but if you're a garlic lover, add more!
- An egg - but if it seems too dry you may need to add another. I usually allow an egg and a half per person. For example, if I'm making this dish for 2, I'll use 3 eggs.
- A generous handful of parmesan cheese
- Vegetable oil for frying
- Salt and pepper to taste.
- Put your pasta on to boil. Check the instructions on the pack, but it usually takes around 10 minutes. Make sure to put lots of salt in the pasta water - my mom always tells me that pasta water should be "as salty as the meditteraean".
- Fry your bacon in a little oil, until it is however crispy you like it.
- When your bacon is done, put it on some kitchen roll to drain off the excess oil.
- Put the chopped garlic into the pan the bacon was in. Make sure you use the lowest heat your hob will let you. You need to keep stirring it because you don't want it to burn or even turn brown. You just want it to soften. You should cook it for like 30 seconds, a minute tops. Then put it on the kitchen paper with the bacon.
- Crack your eggs into your serving dish, beat them, and add the cheese. Add the bacon and garlic. Stir until the cheese, bacon and garlic is pretty even throughout the egg.
- Once your pasta is done, drain it and plonk it straight into your serving bowl. Stir it so that the pasta is evenly coated by the sauce. The hot pasta will cook the eggs for you.
- Add your salt and pepper to season. Dig in!