A beautiful carbonara base in a spicy milk sauce - Creamy Egg Spaghetti. A Great tip inspired by my favourite Australian cook Donna Hay is to replace bacon with quality Prosciutto Ham.
Make the sauce as per my instructions and finish with pieces of Prosciutto. Just the way everyone likes, this is an awesome tip for a fast week dinner.
You can also try the version with bacon, either way it is a winner. My tip is to top it up with some hard boiled egg if you fancy. Bon Appetite!
Total Time: 20 minutes
1 cup of single cream
2 whole eggs
1 handful of Parmesan Cheese
1 teaspoon of chili, Provencal Herbs, basil
Olive oil, sea salt
2 cloves of garlic, crashed and finely chopped
3 handfuls of good quality English smoked bacon/Prosciutto Ham, sliced
1 teaspoon of Vegeta Spice (sea salt optional)
4 portions of spaghetti
Parmesan Cheese and fresh basil to finish
First, place ½ cup of single cream in a small mixing bowl. Stir in the eggs, Parmesan Cheese, a pinch of chili flakes, Provencal Herbs and dried basil. Mix with a balloon whisk and set aside.
Next, cook the spaghetti in a large pot of salted hot boiling water until al dente. Taste and taste.
Meanwhile, the spaghetti is cooking, prepare the sauce.
In a large frying pan or wok heat up a splash of olive oil on high heat.
Bacon in. Roast until nicely crispy. If you use Prosciutto, skip this step and add Prosciutto Ham at the end.
Add pinch of chili, Provencal Herbs and cook for about 1 minute more. Garlic in, let it smell out.
Pour in the remaining ½ cup of single cream and season with salt.
Drain spaghetti, add a knob of butter, season with a pinch of salt and black pepper.
Pour in the egg mix into the sauce and mix constantly until it thickens for about 2 minutes on medium heat. Add 1 teaspoon of Vegeta, mix and take off the heat.
Stir in spaghetti with 1 large spoon of salted pasta water. Tear up pieces of lovely Prosciutto over the top and mix.
Serve immediately with fresh basil and some extra Parmesan Cheese. Enjoy with a glass of white wine.
Makes 3 serves.