400g spaghetti (or linguine, tagliatelle, fettucine)
2 tbsp olive oil mixed with a small knob of butter
8 hickory smoked rashers, cut into small cubes (or lardons fumé)
1 tsp dried chilli flakes
2 cloves garlic, crushed
4 eggs, lightly whisked,
2-3 tbsp cream (Optional)
100g parmesan, very finely grated
freshly ground black pepper
- Put water on to boil.
- While the water is boiling, whisk the eggs, finely grate the parmesan, crush the garlic and cut up the rashers.
- When water is boiling, add 1 dessertspoon of salt, bring to the boil again and put pasta into boiling water and simmer for approx. 10 -12 minutes, until al dente (or cook as per packet instructions).
- Over a medium heat, fry the rashers and chillies in the olive oil for 8 minutes approx. (depending on thickness etc), adding the garlic towards the end. Remove from the heat, set aside and keep warm.
- Once cooked, drain the pasta and while still hot, return it to the saucepan over a medium heat. Keep 2-3 tbsp of the water should you need to add it at the end if there is not enough moisture. Drizzle with a slick of olive oil and immediately add the eggs and quickly stir through the pasta for 1 minute. As soon as the eggs start to turn opaque, turn off the heat and stir in the Parmesan until it melts. Lastly, stir in the fried ingredients. Season and serve immediately.
Note on chillies: Usually the smaller the chilli, the hotter it is. Therefore if you want less spice, use larger chillies. Chillies can also be made less spicy by removing their seeds and membrane. Fresh chillies can be stored in the refrigerator for a couple of weeks or can be frozen in plastic containers.
Note: The creaminess in this carbonara is due to the eggs not being overcooked. Remove the saucepan from the heat just before you see the egg starting to scramble.