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Cooking
Spaghetti Carbonara – an Italian classic
· 4 servings
Cook the spaghetti
Cook the spaghetti in salted water until al dente.
Fry the bacon
Heat some olive oil in a pan and add the chopped bacon. Fry gently until lightly crisp. Meanwhile, crack the eggs into a bowl and add the grated cheese, saving a little for garnish.
Whisk the eggs
Lightly whisk the eggs with the cheese and season with freshly ground pepper. You won't need much salt, if any, since both the bacon and the cheese are already salty.
Combine
If a lot of fat has rendered out of the bacon, you can pour some off, but be sure to leave some in the pan to flavour the pasta. Drain the cooked spaghetti, reserving about a cupful of the pasta water, then toss the pasta with the bacon.
Make the sauce
Take the pan off the heat, pour in the egg and cheese mixture and stir well. Add a little of the reserved pasta water — about half a cup — pouring it in gradually until you get a creamy sauce.
Serve
Serve immediately, sprinkled with a little grated parmesan and chopped fresh parsley.