Creamy Carbonara

Easy Peasy Delicious Carbonara – Serves 2

250g Linguine
1 Shallot / Onion (finely chopped)
2 Garlic Cloves (finely chopped)
4 rashers of Bacon (chopped)
1 Egg
5 tbsp Single Cream
25g Parmesan (finely grated)

Boil a saucepan of water and cook the pasta following the packet instructions, for approx 10mins.

Meanwhile, heat a knob of butter in a small frying pan and cook the onion, garlic and bacon for 5-7 mins until golden.

Whisk the eggs, cream, most of the Parmesan and lots of ground black pepper.

Drain the pasta and return to the pan, off the heat. Add the onion mixture and stir through to coat the pasta in the oils.

Then add the egg mixture and toss until the pasta is evenly coated. Divide between two bowls then scatter the rest of the Parmesan on top, with a grinding of black pepper to serve.

Vegetables such as leeks, asparagus, peas, spinach, courgette can be added and can either be boiled with pasta or fried with bacon/onions.

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