Spaghetti carbonara

Recipe
Spaghetti carbonara
Serves 4 – 6
Recipe developed for AMC Cookware.
This classic spaghetti carbonara is silky, creamy and delicious. It’s a quick and easy dinner – you’ll want to go back for more than one helping.
Ingredients
300 g spaghetti, linguini, tagliatelle or other thin pasta
250 g streaky or back bacon, cut into thick strips, widthwise
45 ml (3 tbsp) olive oil
3 extra large eggs, well beaten
80 ml (⅓ cup) finely grated pecorino, parmesan or white cheddar cheese
lemon juice, salt and pepper to taste
handful fresh Italian parsley, basil or origanum
extra grated pecorino, parmesan or white cheddar cheese for garnish
Method
- Bring a large pot (use an AMC 24 cm Gigant with the Pasta Maker) with enough water and some salt added, to the boil.
- Add pasta once the water is rapidly boiling. Boil for about 10-15 minutes or until cooked (‘al dente’) according to the instructions on the packaging.
- Meanwhile, heat a large frying pan (use an AMC 30 cm Gourmet Fry Pan) over a medium temperature. Fry the bacon until golden and cooked. Cover with a lid and turn the heat off.
- Drain pasta but keep a few tablespoons of the water aside. Spoon cooked pasta into the pan with the bacon and stir in the oil. Heat over a low temperature.
- Add the retained pasta water to the beaten eggs with the cheese, mix through and pour over the warm pasta.
- Toss well to coat the pasta with the sauce and then allow the egg to cook and bind the pasta slightly.
- Season with lemon juice, salt and pepper. Garnish with herbs and extra cheese, and serve immediately.
Image: Hein van Tonder.
Courtesy of AMC Cookware.
Tags: Bacon | Cheese | Easy | easy meals | family food | gesinskos | Maklik | Pasta | pecorino | Spek | white cheddar