Smoky Bacon Carbonara
Smoky Bacon Carbonara is a quick, easy, and family-friendly pasta recipe. Cream-free, silky, and perfect for busy weeknights or special dinners at home.
Equipment
Ingredients
- 300 g spaghetti pasta reserve the pasta water
- 200 g Finnegrogue Smoked Back Bacon pack of 6
- 2 whole eggs 3 egg yolks
- 150 g grated parmesan plus more to garnish
- Good pinch of black pepper
- Feel free to add steamed veggies on the side: asparagus broccoli, carrots etc
Instructions
- Tip: This dish cooks quickly. Measure out all the ingredients before you begin, so it comes together easily at the end.
- Cook the spaghetti pasta in boiling salted water, 8-10 minutes.
- Dice the bacon into small pieces, add some oil to a pan and fry until brown.
- In a large bowl crack the eggs and add the egg yolks. Pour in the grated parmesan, add black pepper and whisk well, ladle a small amount of pasta water into the sauce, whisk well, then add another ladle full of pasta water, whisk really well.
- Add the cooked pasta straight from the pot to the pan with the bacon, take the pan off the heat and stir through the egg and parmesan sauce, stir vigorously and continuously for a few minutes. *Note the pan is off the heat so the eggs don’t scramble.
- The heat from the cooked pasta will cook the sauce. If the sauce seems thick add more pasta water.
- Serve straight away and add a touch more parmesan if you like. Enjoy!!
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