I really like the creamy taste of Carbonara pasta. Normally pancetta is used in Carbonara pasta dishes. Pancetta is undoubtedly delicious, but it contains way too much fat in my opinion. So I decided to substitute lower fat back bacon for pancetta. The Carbonara is nevertheless scrumptious and filling.
Ingredients (serves 1):
- 1 serving spaghetti of your choice
- 60g back bacon
- 1 large egg
- 1 tbs parmesan cheese
- minced garlic, pepper, parsley, salt
- Chives to garnish (optional)
- Cut back bacon into small pieces. Combine egg, parmesan cheese, pepper in a bowl.
- whisk the egg, mix well.
- Cook spaghetti in salted water to al dente according to instructions on package.
- While the spaghetti is being cooked, heat oil in a small pan, add bacon and minced garlic, saute over medium heat.
- Cook until bacon changes color and becomes more crispy，turn off the heat
- Add drained cooked spaghetti, a little bit salt and 1 tbs water. No need to add much salt because bacon and parmesan are both salty.
- Pour in the egg and cheese mixture, quickly mix everything, so that the spaghetti is nicely coated with the mixture. I was not quick enough because I had to take pictures. Some parts of the egg became fully cooked (scrambled), this is not ideal. So try to mix everthing as fast as possible.
Add more parmesan cheese, parsley, pepper if desire. Chives are optional, they just make the dish looks better.