Spaghetti carbonara

Name: Spaghetti carbonara
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 400 g Spaghetti; 200 g Bacon lardons; 3 Eggs; 60 g Parmesan, finely grated; 3 g Black pepper, freshly ground; 10 g Salt, for the pasta water

Silky egg, crispy bacon and plenty of parmesan, with no cream in sight and on the table in twenty minutes.

Ingredients

400 g Spaghetti
200 g Bacon lardons
3 Eggs
60 g Parmesan, finely grated
3 g Black pepper, freshly ground
10 g Salt, for the pasta water

Method

Bring a big pan of salted water to the boil and cook the spaghetti for about 10 minutes.
While it cooks, fry the lardons in a dry frying pan over a medium heat for 7 to 8 minutes, until golden and crisp. Turn the heat off.
Whisk the eggs in a jug with the parmesan and lots of black pepper.
Scoop out a mugful of pasta water, then drain the spaghetti.
Tip the spaghetti into the frying pan off the heat and toss it in the bacon fat. Pour in the egg mixture and keep tossing, loosening with splashes of pasta water, until you have a glossy sauce that coats every strand.
Serve straight away with extra parmesan and pepper. If the pan was too hot the eggs will scramble, so let it cool for a minute next time.