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Mum tried this Spaghetti Alla Carbonara with a friend recently and has been raving about it since. She kept saying ‘Olly, this would be so delicious with your dry cured bacon. Bring some pasta home from the shop and Madeline’s eggs and we’ll cook it.’ And you know what, when Mum says ‘eat this, I think you’ll like it’ you do as you're told. You can also sub our Traditional or Naturally Cured Bacon in with this recipe.
This recipe is for Mumma Sue who knows a good thing when she tries it.
Dry Cured Bacon Spaghetti Alla Carbonara
INGREDIENTS
1/3 cup olive oil
2 large cloves garlic, finely chopped
4 fresh red chillies, split and seeds removed
125 dry cured bacon, chopped
2 large, fresh eggs
½ cup freshly grated Parmesan cheese
500g spaghetti
freshly ground pepper
METHOD
Combine the oil, garlic, chillies and dry cured bacon in a small frying pan and cook over a low heat until the dry-cured bacon has released most of its fat, making sure the garlic doesn’t burn; it must stay a very pale straw colour. Regulate the heat so the dry cured bacon and pasta will be cooked at the same time. If the garlic threatens to burn, remove the pan from the heat and reheat briefly when pasta is cooked.
Combine the eggs Parmesan in a small bowl, whisk until smooth and set aside.
Meanwhile, cook the spaghetti in plenty of salted boiling water until al dente. Have a large heated serving bowl and plates ready. Drain the pasta and turn into the heated serving bowl. Immediately remove the chillies from the frying pan and pour the hot content of the pan over the pasta, then, without delay follow with the eggs and cheese. Toss well and serve immediately. At the table grind, copious amounts of black pepper over the pasta.
Mum – you were right, this one is seriously delicious.
