Traditional Carbonara

This very simple and delicious pasta dish is rich and creamy without any added cream and only a handful of ingredients.

The eggs and parmesan cheese become a creamy sauce when combined with the starchy pasta water and the spaghetti. Perfect for a speedy weeknight comfort meal. Serve with a crisp green salad.

Prep and cook time: 25 minutes | Serves: 4 | Recipe by Kelly Gibney @kellygibney_wholehearted

INGREDIENTS

  • 125g free range bacon, chopped

  • 1 Otaika Valley Free Range Egg

  • 3 Otaika Valley Free Egg yolks

  • 1 ½ cups finely grated parmesan cheese

  • Cracked black pepper as needed

  • 500g good quality spaghetti

  1. Cook the bacon in a pan over a medium heat until lightly browned.

  2. Whisk together the eggs, parmesan and a generous grind of black pepper.

  3. Bring a large pot of well-salted water to a boil. Add the pasta and cook for 2 minutes less than the packets instructions (it will keep softening in the sauce before serving). Set aside ½ cup of the pasta water before draining the pasta.

  4. Add ¼ cup of pasta water to the eggs and cheese mix and whisk.

  5. Pour this over the cooked pasta and add the bacon. Toss well until the sauce evenly coats the pasta. Add another ¼ cup of pasta water a little at a time and toss through again. The sauce will thicken and coat the spaghetti as you toss it.

  6. Divide pasta between 4 bowls. Serve immediately.

DIRECTIONS

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MINI PIZZAS