Beef Bacon Carbonara

For 2 servings

• spaghetti200 g
• halal beef bacon, chopped100 g
• olive oil1 tbsp
• large eggs2
• hard cheese (vegetarian Parmesan-style), finely grated, plus extra to serve30 g
• Black pepper, to taste
• Salt, for the pasta water

1. 1

   Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions until al dente, meaning firm to the bite. Before draining, scoop out and save a mugful of the starchy pasta water.

2. 2

   While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the beef bacon and cook for 5 to 6 minutes, stirring occasionally, until crisp and golden. Remove the pan from the heat.

3. 3

   In a bowl, whisk the eggs, grated cheese and a generous grind of black pepper together until smooth.

4. 4

   Drain the pasta, then add it directly to the frying pan with the bacon, tossing to coat it in the fat left in the pan.

5. 5

   Take the pan off the heat completely, this is important as the eggs will scramble if the pan is too hot. Pour in the egg mixture, tossing quickly and constantly with tongs so the eggs turn into a silky sauce rather than scrambled egg.

6. 6

   Add a splash of the reserved pasta water if the sauce looks too thick, tossing until glossy and well coated.

7. 7

   Serve immediately with extra grated cheese and black pepper on top.