For the love of Carbonara

Italian food has a special place in my heart made of carbs, but I was always hesitant to make a 'traditional' Carbonara that involves 'emulsifying' eggs using the pasta water in which the spaghetti is cooked - the knowledge of it always put me off.

However, a really good friend demonstrated how unintimidating it really is and since then I was 'hooked'. This recipe is a keeper!!!

Ingredients

• 350g Spaghetti

• 100g Pancetta (or just bacon would work)

• 50g Butter

• 100g Parmesan cheese (plus a bit extra for garnishing - to your liking)

• One full egg and three extra egg yolks (4 eggs in total)

• A pinch of salt

• A pinch of pepper

• One full egg and one extra egg yolk (one yolk per person)

• Optional - Chili flakes for garnishing #Srilankantwist

Method

1. Boil your pasta in salted boiling water.

2. Whilst the pasta boils, add butter to a skillet and crisp up the pancetta (or bacon).

3. Whilst the pasta boils, in a bowl, whisk the eggs with parmesan cheese, salt and pepper and keep it in the fridge until the pasta is boiled.

4. Once the pasta is boiled, strain the pasta but save the pasta water.

5. Let the pasta rest for 1 minute and then add the egg mixture onto the pasta and mix in a bit of the hot pasta water and mix well until the mixture emulsifies.

6. Add in the bacon and bacon fat (trust me its sooo good) and mix in well.

7. Serve onto a plate or into a bowl and top it off with more parmesan cheese and chili flakes for heat.

Optional - #Goingrogue

Just before your bacon fully crisps up you can add in chopped garlic but make sure to not burn the garlic.

You can also try adding in a few tbsp. of milk when mixing in the egg mixture. This would make your pasta a bit creamier - 100% not traditional.

Watch me do it...