Spaghetti Carbonara

Ingredients

• 400g spaghetti
• 4 large eggs
• 4 tablespoons crème fraîche
• 2 tablespoons finely grated parmesan cheese, plus extra for serving
• Handful of finely chopped fresh chives, plus extra for garnish
• 200g bacon lardons (or 6 rashers of bacon, cut into 1cm pieces)
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Method

1. Prepare the Ingredients:

   • Finely chop the chives and set aside in a small bowl.
   • Grate the parmesan cheese and measure out 2 level tablespoons.
   • If using bacon rashers, cut them into 1cm pieces.

2. Cook the Bacon:

   • Heat 1 teaspoon of olive oil in a large frying pan over medium heat.
   • Add the bacon lardons (or chopped bacon) and cook for 3–5 minutes, stirring occasionally, until golden and crispy.
   • Remove the bacon with a slotted spoon and place it on a plate lined with paper towels to drain. Set aside.

3. Make the Sauce:

   • In a medium bowl, whisk together 4 eggs, 5 tablespoons crème fraîche, 1 level tablespoon grated parmesan and 2 tablespoons chopped chives until smooth.
   • Season with a pinch of black pepper. Set aside.

4. Cook the Spaghetti:

   • Bring a large pot of salted water to a boil.
   • Add 500g spaghetti and cook for 10–12 minutes (or per package instructions) until al dente.
   • Reserve ½ cup of pasta water, then drain the spaghetti in a colander.

5. Combine the Dish:

   • Return the drained spaghetti to the pot (off the heat).
   • Add the cooked bacon and the egg mixture. Stir quickly to coat the pasta evenly, using the residual heat to create a creamy sauce. If the sauce is too thick, add 1–2 tablespoons of reserved pasta water and stir.
   • Taste and season with salt and pepper if needed.

6. Serve:

   • Divide the carbonara among 4 plates or bowls.
   • Sprinkle with the remainder of the grated parmesan and a pinch of chopped chives for garnish.
   • Serve immediately while hot.

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