Carbonara
It might still upset a few Italians, but it's closer to a proper carbonara since it doesn't use cream!
- 400g dry spaghetti
- 200g unsmoked bacon
- 3 large eggs
- 50g parmesan cheese
- Salt and pepper
Dice the bacon and grate the cheese.
Boil the spaghetti as per package instructions. While the pasta is boiling fry the bacon until crispy and golden.
Mix the eggs and the parmesan cheese and beat into a smooth sauce. When the pasta is ready, drain it and add to the cheese mixture. Add in the bacon and mix thoroughly. The heat of the spaghetti will cook the eggs, but if you're concerned about it, throw the whole mixture back into the pot and heat, low and slow, for a couple of minutes.
To be less authentic but add a little veg to your plate, throw in some frozen peas at the same time you add the pasta.