Jan's Spaghetti Carbonara
Ready In: 25 mins
Serves: 2
Ingredients
- 400 g spaghetti
- 2 teaspoons olive oil
- 250 g bacon
- 2 tablespoons vermouth
- 284 ml double cream
- 1 cup fresh parmesan cheese
- 3 eggs
- black pepper
- nutmeg
Directions
- The cream MUST be double cream as single will curdle. It's hard to give an exact measurment of how much cream but as it comes in a 284ml tub (In the UK anyway) you will need just over half the tub.
- Dice the bacon into 1cm cubes.
- In a mixing bowl whisk the eggs together then add just over half (not all) the tub of double cream, the parmesan and a good grinding of black pepper.
- In a pan large enough to take the pasta when cooked, add olive oil and bacon. Cook until bacon is crisp but not crunchy.
- Add the Vermouth such as 'Noilly Prat', or you could use dry white wine. Simmer down for a couple minutes until you get a syrupy consistency. Take off heat.
- In a saucepan, boil salted water for pasta. Cook pasta until al dente or to your liking, but don't over cook.
- Before draining pasta, reserve little bit (1/4 cup) of pasta water for later use.
- Drain pasta.
- Turn the heat back on the pan with the bacon in to heat up.
- Now you have to be quick with this next bit so it doesn't get cold!
- Put the pasta in same pan that still has the bacon and vermouth in, (over very low heat) and coat with the pan juices.
- Quickly pour egg mixture over pasta, turn off heat, and toss to thoroughly coat the pasta. The egg mixture will be cooked by the hot pasta.
- Use reserved pasta water only, if needed, for moisture.
- Put into serving bowls and finish with ground black pepper, and sprinkle with nutmeg.
- Serve immediately.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off