Cinders Carbonara #NoCream #Healthy #Booths #Tesco

 

2 tablespoons of extra virgin olive oil or Extra Virgin Coconut

3 tsp butter

1 Onions finely chopped

5 cloves garlic crushed and chopped

250g/8oz Diced pancetta

250g/8oz Bacon

125g/4oz Chorizo

125g/4oz cooked ham (Booths do a great roast ham hock )

4 eggs

8 tablespoons freshly grated pecorino or Parmesan cheese or a mix of the two

Handful finely chopped Basil

500g spaghetti

Salt and pepper to taste

Method

1. Heat the oil and butter in large frying pan over a medium heat and fry the pancetta /Bacon stirring occasionally, until golden and crispy.
2. Add Chorizo and ham cook a little longer set in a bowl but keep the oil in the pan
3. Fry the onions and garlic until very soft in the oil
4. Whisk the eggs and half the cheese in a bowl. Add and plenty of black pepper. Set aside.
5. Cook the spaghetti in a large pan of boiling, salted water -Add a handful salt to the water -cook until al dente. Drain well and tip it back into the same pan. Save a tablespoon or two of the drained water add back into the drained Spaghetti Sprinkle the Spaghetti with lots of Olive Oil and toss to coat –
6. Tip the contents of the pancetta pan into the pasta, then pour in the egg mixture. Mix everything together for 30 seconds with a wooden spoon. The heat from the pasta will be sufficient to cook the egg to a creamy coating.
7. Sprinkle in the basil
8. Season with salt and pepper and serve immediately with the remaining cheese sprinkled on top