Spaghetti Carbonara
Matt
April 30, 2020
A traditional cream free recipe, but add a little cream wont hurt if you’re feeling adventurous.
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Ingredients
Adjust Servings
| 150g speck | |
| 1large garlic clove | |
| 1glug olive oil | |
| 1pinch salt | |
| 2 free range eggs | |
| 1handful roughly chopped parsley | |
| 50g parmesan cheese | |
| 500g spaghetti | |
| 1pinch pepper |
Directions
1.
Place a large pot of water on the stove (this is for your pasta) and start to bring to the boil.
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2.
In a large frying pan over a medium low heat, add the olive oil and speck and heat for about 4 minutes, then add the garlic and continue to cook for another 5 minutes. (the speck should be starting to look crisply and delicious). Remove from heat and set aside
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3.
In a separate bowl, add the eggs and whisk gently, then add the parsley with a pinch of salt and set aside.
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4.
Once your water is boiling add the pasta and cook according to packet directions
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5.
Once your pasta is cooked add it to a bowl then add the speck and garlic and give it a good toss then add the egg mixture and cheese and give another good toss, the egg will cook with the heat of the pasta. (if you leave it on the heat it will scramble... insert sad face).
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6.
Serve with a sprinkle of pepper and another handful of parsley.... oh and another glass of wine.
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