Spaghetti alla carbonara. Simple, delicious and one of my favourites. It’s only egg yolks, cheese and pasta water which make the sauce so velvety and creamy - no cream, no butter.
Make sure when you add the egg and cheese mixture to your pasta, you do this off the heat or you’ll have scrambled egg spaghetti!
The original recipe uses guanciale which is a cured meat from the pig’s cheek. It’s not that easy to find down here so I use streaky bacon.
I’ve made a reel to show the steps.. you could substitute the bacon with mushrooms if you want to make a vegetarian dish. Give it a go! 🧀
Click for video: