The best carbonara I ever ate was at my student dorm, after we went clubbing the Italians would make a huge pan. I don’t know if it was the alcohol, the time or the dish itself, but it tasted amazing! This is the one person version. 115gr of pasta may sound like a lot, but as this is basically the only bulky ingredient in this dish, the portion will still be relatively small.
- 115gr spaghetti
- 75gr bacon
- 1 tbs butter
- 1 large egg
- 3 tbs grated Parmesan cheese
- pinch of pepper
- pinch of nutmeg
Serves 1 as part of the Budget Challenge
Cook the spaghetti al dente.
Place the egg in lukewarm water, which helps with thickening of the sauce later on. If the egg is too cold, it will drop the temperature of the spaghetti too much before the sauce thickens, leaving you with a runny sauce.
Heat the butter in a frying pan. Bake the bacon in the butter until starting to crisp up.
Toss in the spaghetti, coating everything with the butter and bacon. Then slide the spaghetti and all the juices into the still hot saucepan. Do not turn the heat back on unless you want scrambled eggs.
Crack the egg into the spaghetti. Stir stir stir! Keep stirring and whatever you do, don’t put the heat on. The sauce will thicken as long as you are patient.
Once thickened, season the sauce with pepper and nutmeg. Do not add salt, there is plenty in the bacon. Stir in the Parmesan cheese.
Serve at once, preferably topped with more cheese.