My spaghetti alla carbonara – an easy treat!

It’s been a busy couple of months lately; the garden has taken control of much of my brain patterning, as has doing more writing and trying to maintain a decent level of exercise. Add in the requisite number of movies, a cute dug that likes her walks, plus eating out each week, and you’ve got yourself a busy ol’ life. Step forward the easiest dinner that seems inadvertently to have become our flavour of the summer. Pasta carbonara – but the home made version, not the creamy gooey tub of supermarket stuff.

I think this version is a healthier one as it doesn’t have any cream in it, although there is a dash of cheese. I also got to use up some of the rocket and basil that we’ve managed to grow in the garden. Success! Anyway, it’s a good quick fix for a busy night and super tasty too. It’s not the most authentic recipe, as I’ve added in onions and green stuff, but it’s delish and we’ve been scoffing it quite happily!

Ingredients for 2 ‘extra hungry’ or 3 ‘normal sized’ people
2 small onions or around 10 shallots. Finely sliced
A good sized chunk of pancetta, cut into cubes, or bacon lardons (about 175g)
2 crushed cloves of garlic
3 free range eggs
Sprinkling of Parmigiano Reggiano, or Pecorino (or a strong Cheddar, or mature Gouda style cheese)
Salt & pepper to season
Some basil or rocket leaves, rinsed.
Olive oil

Spaghetti (around 100g per person)

Cooking time
Honestly, no more than 30 mins from start to plate

Method
On the hob, put some olive oil in a pan and bring up to heat, and then add in the garlic and onions.

Cook slowly for the first five minutes to allow the onions to start to caramelise, then stick the lid on the top of the pan to let them to sauté without burning. Cook on a low heat for a further ten minutes.

Whilst doing that bring up to the boil some slightly salted water to cook the spaghetti in (it’s best if you use a non-stick pan – it’ll make sense later) . Cook the pasta for 8-10 minutes, or to your own preference.

Back to the onions pan, bring the heat up a little and add in the pancetta/ bacon to cook it.Make sure the meat ends up crispy but not burned.

In a small cup or bowl, beat the 3 eggs well and add salt and pepper to season.

Once the pasta is cooked, allow to drain in a collander for a minute before returning the pasta to the non-stick pan. Add in the onions & bacon mix and the cheese, and stir through the pasta.

Next, add in the egg mixture and stir around for at least a minute so that all of the pasta is coated, and this also allows the eggs to cook.

Last step is to mix through the basil or rocket, and then it’s time to plate up.

As a finishing garnish, some sprinkles of extra cheese and black pepper will work a treat.

Buon appetito!

My spaghetti alla carbonara – an easy treat!

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