There are those odd nights when your housemates/parents/children happen to stay out and you have the house for yourself (if you can afford to live alone you my friend are privileged and should not waste your time on my silly recipes but enjoy life to the fullest). Yup. Those nights. Can you even remember the last one…? Of course it has its own charm sharing a meal with your girlfriend/boyfriend/husband/wife/lover while people you share with your house are watching Made in Chelsea on full volume. However, when you do have those odd naughty nights just for yourselves this little recipe is for you. It balances between giving you a kick of energy without making you or your partner feel like falling asleep right at the dining table – because to be honest we’ve all made that mistake when you fed someone waaaay too much and the night didn’t finish quite like how you wanted it to be. And least but not last it takes maximum of 15 mins to prepare and the number of dirty dishes and appliances will be minimum so you won’t ruin your night with cleaning a hundred dishes for the rest of the evening.
But let’s move on to the actual recipe. What you need (serving 2):
- 200 g spaghetti pasta
- 2 big cloves of garlic or 3 small
- 4 eggs
- 100 g Parmesan cheese (grated)
- 100 g diced pancetta (or you can use bacon as well)
- Fresh bunch of basil
- Salt, pepper
- Oil (depending on your preferences)
One and most important Holy Write I would like you to remember is: You don’t need cream! Trust me. Please. What you need though is perfect timing. Timing because the key for a Victoria Secret type of silky carbonara is ‘waitforit’…: your hot pasta that will cook the eggs!
So let’s get started:
Start boiling water for the paste with a good pinch of salt.
Get a bigger non-sticky pan hot with 1-2 tbs oil and chuck in the pancetta/bacon pieces. Lower the heat to medium after a couple of minutes. Cook bacon until it still has some moisture in it but you can see golden brown chunks in the pan. While you are cooking your delicious pancetta get a grater and grate your peeled garlic – if you don’t have one get up now and get one straight away because that’s the BEST kitchen tool you could ever get! Once you feel like the pancetta is cooked, change the heat to low (to make sure your garlic wouldn’t burn) add the garlic and the basil (I like ’em leaf-y and also always save the smallest ones for decoration).
In the same time with your third pair of hands in a mixing bowl whisk the eggs (without the shells of course), the grated cheese and a generous amount of black pepper and a bit of salt (your bacon will be salty so be very very careful).
Is you pasta cooked yet? How would you know? Try it after 8-9 mins. If it’s sort of cooked but you get that slightly firmer bit in the middle it is cooked (if you don’t even need to chew it it’s overcooked).
Once the pasta is ready get your pans next to each other, grab a pair of tongs and start scooping the pasta onto the bacon-garlic-basil heaven. After transferring all the hot pasta into your pan turn off the heat completely. Add and stir the egg mixture to the pasta, and scoop some pasta cooking liquid onto it. Stir it for couple of minutes and serve it straight away with fresh basil, pepper and a splash of olive oil.