Extra creamy carbonara
The ultimate storecupboard stand-by. It really is worth investing in some fresh parmesan (or the slightly cheaper grano padano): it’s a luxury but it keeps well in the fridge and a little goes a long way. Cheddar doesn’t quite hit the spot for this recipe.
1 tbsp cooking oil
Heat the oil in a frying pan over a medium heat and fry the bacon until the fat begins to run. Add the onion, turn the heat down low and fry for another 5 minutes or until soft. Beat the eggs and cream with 2 tbsp of the parmesan or grana padano and season with pepper and a little salt.
Cook the spaghetti in plenty of boiling water following the instructions on the pack. Once it’s cooked drain it thoroughly, saving a bit of the cooking water and return it to the pan off the heat. Quickly tip in the bacon, onion and beaten eggs and mix thoroughly so the egg ‘cooks’ in the hot pasta. Add a spoonful or two of the cooking water, add extra seasoning if needed then serve immediately with extra parmesan or grana padano
Alternatives and additions