Spaghetti Carbonara

Ingredients

Serves: 2-4

• ½ tbsp olive oil

• 75g/2½oz streaky bacon, chopped

• 200g/7oz dried spaghetti

• 3 medium free-range eggs

• 100g/3½oz Vintage Lincolnshire Poacher Cheese, grated, plus extra for serving

• 1 tbsp full-fat milk (optional)

• Salt and freshly ground pepper

Method:

Cooks in: 25 minutes • Difficulty: Easy

1. Heat the oil in a frying pan over a medium heat. Add the bacon and cook until crisp and slightly browned. Remove the pan from the heat and set aside.

2. Bring a large saucepan of salted water to the boil. Add the spaghetti and cook for 8-10 minutes, until firm but slightly chewy (al dente).

3. While the spaghetti is cooking, beat together the eggs and cheese with a fork. If it’s a little thick, add some milk. Season well with salt and pepper.

4. Once the spaghetti is cooked, drain over a bowl, reserving some of the cooking water.

5. Place the frying pan with the bacon in back over a medium-low heat. Add the drained spaghetti and egg mixture and stir thoroughly so all the spaghetti is coated in the sauce. Add 1-2 tablespoons of the reserved pasta water to loosen, if necessary. Serve immediately on hot plates with grated cheese on top.

TASTY TIP: We recommend warming your plates first. The steaming hot spaghetti will cook the carbonara sauce as you mix it together in the frying pan, so take care not to overcook it at this stage as the eggs will scramble and the texture of the sauce won’t be quite as silky.

 

 

 

  

Gluten Free Spaghetti Carbonara Dine-in Hamper