So this week we have a cheap, easy carbonara. It’s absolutely fine to use spaghetti if you prefer. I really am trying to stick to store ingredients that we all have and this recipe ticks that box. It’s also a good starter for teens learning to cook. Let’s them see that jars aren’t always easiest!
375g Penne pasta
200g bacon rashers, thinly sliced (we don’t eat bacon, I use caramelised onion)
300ml thick cream (I use crème fraiche)
3 medium eggs, lightly whisked
25g shredded parmesan (I use loads more 😊)
- Cook the penne in a large saucepan of boiling water until al dente. Drain, reserving 60ml of the cooking liquid.
- Meanwhile, melt the butter in a large frying pan over a high heat. Cook the bacon, stirring until crisp. Add the cream, bring to the boil. Reduce heat and simmer, stirring until the sauce thickens slightly (around 3-4mins).
- Add the reserved cooking liquid to the frying pan. Remove from the heat. Stir in the egg and parmesan.
- Add the cooked penne to the carbonara sauce and toss to combine. Serve sprinkled with chives.