Authentic Carbonara

Ross loves this! And it’s relatively easy to make too. Winning! 🙌

This recipe makes 3 portions. I have one portion and Ross has two!

456 calories per serving

Carbs 54g, Protein 28g, Fat 23g

Ingredients

• 3 smoked bacon medallions

• 2 eggs

• 90g Grana Padano (powdered Parmesan-style cheese)

• 500g cooked spaghetti (approximately 220g dried weight)

• 6g garlic purée

• Salt and pepper, to taste

• A few sprays of 1 kcal cooking spray- track the oil you use separately as I have no included oil cals in calorie total)

• A little reserved pasta water

  
  

Method

1. Cook the spaghetti. Boil the spaghetti according to the packet instructions until cooked to your liking.

   
   

2. Cook the bacon. Cut the bacon medallions into chunks. Spray a large frying pan with a little 1 kcal cooking spray and fry the bacon over a low heat until cooked through, taking care not to burn it.

   
   

3. Make the sauce. Meanwhile, combine the eggs, Grana Padano and garlic purée in a bowl. Mix well and season with salt and pepper.

   
   

4. Weigh the pasta. Before draining, reserve a ladleful of pasta water. Drain the spaghetti and weigh out 500g of cooked pasta.

   
   

5. Combine everything. Turn off the heat under the frying pan. Add the cooked spaghetti to the bacon, then pour in the egg and cheese mixture. Toss everything together until the pasta is coated in a creamy sauce.

   
   

6. Adjust the consistency. Add a splash of reserved pasta water as needed to loosen the sauce and help it coat the spaghetti.

   
   

7. Serve immediately! Finish with a little extra black pepper if you like, and enjoy!

My top tip

Turning the heat off before adding the egg mixture is key! The residual heat cooks the eggs gently, helping create a silky sauce rather than scrambled eggs. Add the pasta water gradually until you get your desired consistency.

Enjoy! 🍝