Ingredients
- 150 g speck or bacon, finely diced
- 400 g angel hair spaghetti
- 1 tsp Gourmet Garden Garlic , Cold Blended Paste
- 2 tsp Gourmet Garden Lightly Dried Basil , Lightly Dried
- 4 larges eggs
- 1 cup full cream milk
- 50 g pecorino or Parmesan cheese, grated
- Salt and black pepper, to taste
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Lightly grease a large deep-frying pan with spray oil and heat it over medium-high heat. Once the pan is hot, add the bacon slices. You should hear a satisfying sizzle as the bacon hits the pan. Allow the bacon to cook undisturbed until it starts to brown.
- 2 While the bacon is cooking, bring a pot of water to a boil and cook the angel hair spaghetti according to the package instructions. Once cooked, drain the pasta, but do not rinse it with water.
- 3 When the bacon is crisp, add a tablespoon of garlic paste and a handful of lightly dried basil to the pan. Quickly stir the ingredients together to infuse the flavours into the bacon fat. Remove the pan from the heat and add the cooked pasta, which should still be hot from cooking the bacon.
- 4 In a separate bowl, beat together four eggs, milk, and grated Parmesan cheese. Pour this mixture over the hot pasta and bacon in the pan, stirring quickly to evenly distribute the sauce. Allow the pasta and sauce to sit for a few minutes, stirring occasionally, until the sauce has thickened slightly. The residual heat from the pasta and the pan will help to "cook" the egg sauce and create a creamy texture.
- 5 Season the carbonara to taste with salt and pepper, and serve immediately, garnished with additional grated Parmesan cheese if desired.
