I love Carbonara but often find that it can be heavy and after a few mouthfuls I’ve had enough. After trying various variations I feel that I am finally satisfied at my attempt of this Italian classic. This dish will always raise debate; cream or no cream? bacon or pancetta? but one thing is for sure, it will always be a favourite in my house.
8 Smoked Bacon Rashers (4 rashers chopped)
2 Garlic cloves crushed
½ Onion finely chopped
Small handful of finely chopped Parsley
Put a large pan of water on to boil. Add a tablespoon of salt to the water. Once the water has boiled add the linguini and cook for 8minutes.
Whilst the linguini is cooking in a frying pan over a high heat fry the bacon in a splash of oil. Once the bacon has started to colour add the onion and garlic. Lower the heat and cook until the bacon is crispy.
In a bowl whisk the eggs with the parmesan with black pepper and a sprinkle of salt.
When the pasta is cooked aldente, drain but save a cup of the cooking water. Put the drained pasta straight back to the pan (off the heat) and quickly add the egg mixture and bacon stirring continuously, until all the pasta is covered. If the mixture needs to be more wet add some of the reserved cooking water then mix through the parsley and check the seasoning.
Plate immediately and top with the whole crispy rashers of bacon on top and garlic bread on the side.