Want the ultimate carbonara recipe? This delicious bacon and pasta recipe is a great family favourite… creamy and delicious! The secret to the best Bacon and pasta carbonara recipe? Only using top quality ingredients, including our great taste award winning British Bacon and free range fresh eggs (we like St Ewe Eggs)
The Ultimate Bacon and Pasta Carbonara Recipe
Recipe Details
Ingredients
- 360g dried spaghetti
- 1 pack of The Jolly Hog Unsmoked Back Bacon
- 1/2 tbsp good quality olive oil
- 4 free-range eggs
- 60g parmesan, plus extra for serving
- 15g parsley, finely chopped
- Cracked black pepper
Method
- Bring a large pan of salted water to the boil and cook your pasta according to packet instructions.
- Chop the bacon into generous lardons and place a large fry pan over a medium to high heat. Add the oil to the pan and allow to get hot before adding the bacon pieces. Fry for 4 – 5 minutes until bacon pieces are crispy and caramelised.
- Crack the eggs into a bowl and gently whisk. Grate in the parmesan using a fine grater, add a generous crack of black pepper and stir well to combine.
- Once the pasta is cooked to your liking, place the bacon pan back over a low heat and transfer the cooked spaghetti into the pan using tongs.
- Pour the egg and parmesan mixture into the pan along with the parsley, stirring continuously to ensure the pasta is completely coated. Loosen the mixture with a little pasta water to create a creamy, glossy sauce.
- Once all the ingredients are tossed together and the pasta is well coated, serve straight to the table with a little more grated parmesan and crack of black pepper for good measure.