Spaghetti Carbonara
Ben’s famous Carbonara recipe, a great dinner dish tried and tested on all the family! This recipe uses our Yorkshire Rapeseed Oil with Garlic and this is a midweek favourite when the storecupboard is bare! Pasta lovers walk this way!
2 tbsp Yorkshire Rapeseed Oil with Garlic
3 Egg Yolks
8 tbsp of freshly grated Parmesan (plus additional for serving)
200g English unsmoked streaky bacon slices cut into 1cm wide strips
4 tbsp of White Wine
300g of dried Spaghetti
15g Butter
Salt and Pepper
Flat Leaf Parsley, finely chopped
Mix the parmesan and the egg yolks in a bowl until combined and then place to one side.
Heat the garlic oil in a wok and add the bacon, stirring occasionally until crisp. Then add the wine and simmer until it has just evaporated and then remove from the heat.
Cook the pasta in a large saucepan of boiling salted water until firm to the bite. Drain the pasta but reserve a cup of the pasta water.
Add the pasta to the hot bacon and toss well to coat. Add the egg mixture and butter and toss again, adding reserved water if necessary.
Add salt and pepper to taste and serve immediately with the additional parmesan and chopped flat leaf parsley.
