Carbonara sauce
This is a creamy, garlicky and delicious sauce made with basic ingredients and is delicious on Linguine pasta
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
1 tbsp olive oil
2 garlic cloves, peeled and crushed
100g un-smoked bacon lardons or normal bacon, chopped roughly
1 medium egg, whisked
2 tbsp Cheddar cheese, gratedÂ
125ml double cream
1 tbsp milk
Method
Cook the pasta. Heat the olive oil in a large frying pan, and add the garlic and bacon. Cook over a medium heat for five minutes until the bacon is brown, stirring regularly. Tip the bacon onto a piece of kitchen paper to drain. Set your dirty frying pan aside for later.
Mix up the egg, bacon, cheese, cream and milk, and season with salt and pepper. Stir well. Check your pasta and when it’s ready, drain it and tip it into the large frying pan you used earlier.
Add the egg mixture and gently heat it for one minute over a low-medium heat. This is very important, because if the heat is too high you will end up with scrambled eggs. Taste to check the seasoning and then serve.
This recipe is from Tiffany Goodall's From Pasta to Pancakes: The Ultimate Student Cookbook, published by Quadrille Publishing
