This is the simplest supper supreme – yet it needs care and love and attention. Be patient – use the best ingredients and you cannot…well not really… go wrong…really.
Ingredients for 4
100 gm lardons
1 clove of garlic peeled and crushed
400 gram linguine or spaghetti
3 free range eggs
75 grams of grated parmesan
Salt and black pepper
A tiddly bit of cream- if you wish
Put the water on to boil for the pasta with a little oil and salt in. Pop the pasta in for 10 minutes or until al dente. Pan fry the crushed garlic and the lardons til just crispy then take off the heat. Warm a bowl – I use a stainless steel bowl and I pour in hot water to warm it. Crack into the bowl 3 eggs and then with a fork stir in the parmesan cheese. Add a decent grind or three of black pepper and a tiddly bit of salt.
Drain the pasta. Add the hot pasta to the bowl with the eggs in and if you wish drizzle in a little single cream.
Add the lardons and crushed garlic mix with a little of the oil. Stir gently but quickly – around a minute then serve in bowls.
Oh this is so tasty and so wonderful and oh so often ruined by many restaurants – either they use far too much cream or over cook it and curdle it to oblivion.
With care this is the ultimate simple supper dish.
My sous chef, Pip, imparting some last minute tips on the perfect carbonara….