Easy carbonara
Bacon, eggs & Parmesan
Easy carbonara
Bacon, eggs & Parmesan
“This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, check out my super-simple method for fresh pasta, using just flour and water.
”
Serves 2
Cooks In10 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 454 23%
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Fat 17.4g 25%
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Saturates 5.9g 30%
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Sugars 2.6g 3%
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Salt 0.8g 13%
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Protein 23g 46%
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Carbs 55.7g 21%
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Fibre 2.2g -
Of an adult's reference intake
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Ingredients
- 150 g dried spaghetti
- 2 rashers of higher-welfare smoked streaky bacon
- olive oil
- 2 free-range eggs
- 30 g Parmesan cheese , plus extra for grating
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Method
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
- Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
- Use tongs to transfer your pasta straight into the pan and toss with the bacon.
- Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
- Plate up the pasta, and finish with an extra grating of Parmesan.
Tips
EASY SWAPS
Use Cheddar cheese instead of Parmesan.
If you haven’t got any eggs, don’t worry – the starchy pasta water will be enough.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited