Carbonara done properly. No f**king cream!
Good ingredients are key here. Make sure you get smoked streaky bacon. NOT pancetta. Pancetta is too thin. Get proper Parmesan too. In a block. Not pre-grated. And the eggs. Get big ones. I have budgeted to make sure you can do this and still keep it under £10!
COOKING TIME (INCLUDES PREPARATION TIME): 20 MINUTES
200g Block of Parmesan - £2.00
300g of Smoked Streaky Bacon - £2.00
Garlic - £0.30
6 Eggs - £1.00
500g of Linguine - £0.59
Total Cost – £6.59 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Take a bowl, and grate in ¾ of your Parmesan. Then add 6 egg yolks, and a very, very generous amount of black pepper, 4 or 5 pinches of it. A good carbonara is meant to be peppery – hence the name, CARBONara.
Whisk everything together and set aside.
Chop your bacon into little bits, and add to a frying pan.
As they begin to start browning, add your linguine to a pan of boiling water. Salt the boiling water – pasta water is meant to be almost as salty as the sea!
Once the bacon is crisp, add 2 cloves of sliced garlic.
Allow these to soften. If the garlic or bacon looks like it is catching on a pan, add small spoons of the starchy pasta water.
When the pasta is 1 minute away from being ready (so still quite al dente), take out 5 or 6 ladles of the pasta water and pour it into a bowl. Set this bowl aside.
Drain the pasta, and then pour the pasta into the pan with the bacon and the garlic. Add a couple ladles of the pasta water, and cook everything together over a medium heat. Once the water has dissolved and the pasta is nice and silky, take everything off the heat.
Allow to cool down for 1 minute, and then add the egg and Parmesan mixture, and another ladle of the water. Mix everything together. If it looks too thick, add a bit more water. It should be silky smooth!
Serve with a sprinkle of Parmesan and twist or two more of black pepper!