In a rush: Spaghetti carbonara
This spaghetti carbonara recipe is a firm favourite with John’s children, and a delicious mid-week meal to whip-up when you’re in a hurry.
Carbonara250g smoked bacon or pancetta, cut into batonsSalt1tbsp olive oil2tbsps vegetable oil1 tsp ground pepper600g pasta2 large organic egg yolks100g grated fresh ParmesanHandful of parsley, chopped
Mozzarella saladMozzarella in waterBunch of basilZest of one lemonOlive oil
Boil the water for the pasta and add a tablespoon of salt and a small amount of olive oil. Cook the pasta.
Heat a large frying pan over a medium heat.
Throw in the bacon and leave to sizzle for 3 minutes, shaking the pan well while it cooks.
Continue to cook before adding the black pepper.
While the bacon is cooking, prep your mozzarella side. Break open the mozzarella onto a plate. Pile chopped basil into the middle of the cheese and finish with a drizzle of olive oil and a sprinkle of lemon zest. Season with salt and pepper.
Use tongs to transfer spaghetti from the saucepan to the bacon pan. Spoon pasta water over the top of the mix to thicken the sauce.
Drop a spoonful of Crème Fraîche onto the top of the pasta and turn off the heat.
Drop your two egg yolks on top (do not break the eggs - or they will start to cook.)
Pile the parsley on top and then toss the whole thing together. The residual heat from the pan will cook the mix.
Serve with the mozzarella salad.