Spaghetti Carbonara
We liked this one so much we thought we would share it with you; ideal mix of carbs, protein and fat. Taken from Men’s Healthmagazine January/February; recipe by Richard Bertinet, author of Cook in a Class of your Own.
Ingredients
250gms of Helen Browning’s organic bacon
500gms spaghetti pasta
8 egg yolks
100gms Parmesan grated
Heavy cream
Method
Step 1
Cook the spaghetti as per instructions on the pack; spin it around with a fork to ensure it doesn’t stick together
Step 2
Mix the egg yolks, cream and Parmesan in a bowl.
Step 3
Chop the bacon and fry it until crispy, then drain it on kitchen paper.
Step 4
When the pasta is cooked, drain it and return to the pan.
Step 5
Set the pan to a low heat, add the crispy bacon and egg mixture and toss for 30 seconds or so.
Step 6
The residual heat from the bacon and pasta will cook the eggs – just keep your tossing time to a minimum so they don’t scramble.
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