This recipe for spaghetti carbonara is made the traditional way. No cream, just bacon, eggs, parmesan and pasta. Served with a rocket and parmesan salad.
125g free-range Australian bacon
¼ cup grated parmesan
¼ cup shaved parmesan
4 free-range eggs
Bring a large pot of salted water to the boil. Once the water is boiling, add spaghetti, stirring every two minutes. Cook until al dente (seven to eight minutes). Drain spaghetti but retain a ¼ cup of the cooking water.
Combine rocket, shaved parmesan, juice of half the lemon, a drizzle of olive oil, salt and pepper.
While the pasta is cooking, finely slice the bacon. Bring a large fry pan to medium to high heat with a drizzle of olive oil. Add bacon and cook for three to four minutes until crispy. Separate eggs and discard the whites then whisk. Add reserved water, yolks, bacon and grated parmesan cheese to the pot containing the spaghetti and toss through quickly so the egg doesn't scramble.
To serve season to taste and serve hot and with the salad.
This recipe is included in this week's Ready to Cook Home delivery collection.
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