3 strips Bacon (sliced)
42gm Grated Parmesan Cheese
1gm Black Pepper
1gm Pink Salt and Black Pepper
1gm Sea Salt Rosemary Rub
2 stalks Fresh Rosemary
Slice the bacon into thin strips.
Once water is boiling, add the salt into the boiling water and before adding the Spaghetti. Cook and stir regularly for 8 to 10 minutes.
Once the pasta is cooked, drain the water from the pot and leave the pasta to cool.
Add sliced bacon into the pan on low to medium heat. Allow the bacon to cook slowly.
In a separate mixing bowl, whisk the eggs. Add grated Parmesan cheese and pepper while mixing.
Add the Spaghetti to the pan with bacon while it's cooking, mix both.
Turn off the heat for the bacon and Spaghetti once both are mixed. Add a scoop of remaining pasta water into the egg and cheese cream mixture. Work the pasta water into the egg and cheese cream using a fork.
Switch on the stove back to a low heat, add some pasta water to the pan and pour the cream over the top.
Mix thoroughly using a tong. The trick is to be gentle but fast by mixing the cream thoroughly until it starts to thicken and stir through.
Serve it hot with grated Parmesan cheese and a crack of black pepper of your choice.
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