Spaghetti Carbonara

Name: Spaghetti Carbonara
Cuisine: South African
Ingredients: 200 g bacon or thick sliced pancetta, diced; 15 ml olive oil; 1 garlic clove, finely chopped; 1 whole egg; 2 egg yolks; 40 g parmesan cheese, grated; 200 g dry spaghetti; 5 ml salt; 2 ml freshly ground pepper; 1 tablespoon fresh basil; Extra grated parmesan

Nerike Uys @cook_14402286

Carbonara made the real way (no cream!)

Nerike Uys @cook_14402286

Carbonara made the real way (no cream!)

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Ingredients

200 gbacon or thick sliced pancetta, diced
15 mlolive oil
1garlic clove, finely chopped
1whole egg
2egg yolks
40 gparmesan cheese, grated
200 gdry spaghetti
5 mlsalt
2 mlfreshly ground pepper
1 tablespoonfresh basil
Extra grated parmesan

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Steps

1

Fry bacon in a medium heated pan with the olive oil until starting to crisp up. Add the garlic and fry a few more seconds.
2

Combine egg and egg yolks and season with salt and pepper to taste. Beat until well combined and add the parmesan.
3

Bring a medium size pot of water to the boil. Add spaghetti and cook al dente.
4

Pour the oil from the fried bacon into a separate bowl.
5

Add a tablespoon of the cooking liquid from the pasta to the egg mixture, whisk well.
6

Strain the pasta and immediately coat with oil and fat from the bacon. Toss thoroughly.
7

Return pasta to the empty pot and add the egg mixture. Toss thoroughly, the egg essentially being ‘cooked’ by the hot pasta.
8

Finally add the bacon and chopped basil. Season well with salt and pepper.
9

Serve in a bowl topped with extra parmesan and more fresh basil if needed.