Solo: Fusilli Carbonara

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Solo: Fusilli Carbonara

The cheat's version. Fusilli pasta, bacon lardons covered in a sauce made from eggs, parmesan and cream. Yes cream, not completely authentic but it is seriously delicious!

Ingredients to serve 1

  • 100g x fusilli
  • 100g x bacon – cut into thin strips
  • 1 x egg (from your pantry)
  • 65ml x cream
  • 15g x parmesan cheese - grate finely
  • . x salt and pepper (from your pantry)


Step 1

Bring a large pot of lightly salted water to the boil and boil the pasta till al dente – about 6 to 8

Step 2

Place a frying pan on medium to high heat. Sauté the bacon strips until crispy.

Step 3

In a bowl, whisk together the eggs, cream and parmesan cheese (reserving a little cheese for the garnish).

Step 4

Once pasta is cooked, drain and place back in the pot along with the bacon and the egg mixture. Stir until well combined over very low heat – you want a nice creamy sauce and not scrambled eggs.

Step 5

To serve, place the mixture in the bowl and scatter with a little grated parmesan.