Serves: 2
Ingredients:
- 200g spaghetti or pasta of your choice
- 2 large eggs
- 50g grated Parmesan or Pecorino
- 3–4 HECK Chicken Italia Rashers, sliced into strips
- 1 garlic clove (optional, for infusing)
- Freshly cracked black pepper
- Salt (for pasta water)
- Splash of olive oil (if needed)
- Chopped fresh parsley (optional)
Method:
1. Boil your pasta in salted water until al dente. Save about ½ cup of the starchy water before draining.
2. In a bowl, whisk the eggs with the grated cheese and a generous amount of black pepper. Set aside – this is your carbonara sauce.
3. Heat a pan over medium heat. (Optional: crush a garlic clove, sizzle it in a bit of oil for flavour, then remove.)
Add your Chicken Italia rashers and fry for 5–6 minutes until golden and cooked through.
4. Take the pan off the heat. Add the drained pasta straight in with the rashers.
5. Quickly pour in the egg and cheese mix, tossing or stirring to coat everything. Add a splash of pasta water to loosen and make it creamy.
6. Top with extra cheese, more cracked black pepper, and fresh parsley if you’re feeling fancy.