Bannatyne’s smoked and cured bacon
An Egg per serving
Half onion per serving
Cut the slab of bacon into thick slices and then into chunks. Fry the bacon chunks in a little olive oil until crispy. Add the chopped onions and garlic to the bacon and rendered fat, sweat until translucent. Beat and egg per serving and add a little milk.
Once the pasta is cooked to taste, drain. Deglaze the bacon pan with a little white wine and add the contents to the hot cooked the pasta. Add the egg mixture to the pasta and stir, the heat in the pot and the pasta will cook the egg and create the sauce. Season and add some Parmesan shavings and share.
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