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Here is a really delicious recipe that hopefully some of you will be able to make at home. Although stocks are ridiculously low, things like bacon, pancetta and chorizo are still (just about!) on the shelves. Any of the above would work with this recipe. If you don’t have any dried pasta, then this sauce would work beautifully with cooked rice stirred through as you would the pasta. Another suggestion would be to use the onion, garlic and bacon mix as a base to a frittata or if you fancy making your own pastry a quiche would be a real treat. See my stories for a how-to video.
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Serves 4⠀
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INGREDIENTS
400g spaghetti ⠀
200g bacon lardons ⠀
1 onion - finely chopped
1 punnet mushrooms - chopped
2 cloves garlic crushed ⠀
1-2 eggs whisked and seasoned with salt and pepper
3 tablespoons grated parmesan ⠀
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METHOD ⠀
While the water for the pasta is boiling, start frying the bacon to get some colour. Remove and set aside. Now add the onion and garlic until soft. Add the lardons and mushrooms to the pan and cook until the mushrooms are cooked. Remove the pan (with the bacon mixture in) from the heat and allow to cool slightly. Using tongs add the pasta to the pan, a little cooking water is good as it adds to the sauce. Mix the pasta into the sauce and pour in the egg. Stir to fully combine.