Recipe for Carbonara Spaghetti with Bacon and Cherry Tomatoes
50g cherry tomatoes – cut in half
1 egg (from your pantry)
15g hard cheese – grate finely
1 tbsp cream
75g bacon bits
1 tsp Chilli Spice Mix
1/2 clove garlic – peel, grate finely & chop
3g fresh basil – tear leaves, discard stalks
salt & pepper (from your pantry)
olive oil (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.
Roasted tomatoes: Place the tomatoes on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Mix and arrange skin-side down in a single layer. Roast for 15-20 minutes, until softened and lightly browned.
Spaghetti: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the spaghetti and cook for 5 minutes. You want it al dente, which is slightly chewy and translucent. Drain, reserving some of the pasta water (1 cup for 4; ½ cup for 2; ¼ cup for 1) and drizzle with a little olive oil to keep it from sticking together.
Egg yolk: To separate the egg yolk (the yellow part), crack the egg, catch the yolk in your clean hand, and allow the white to run through your fingers into a bowl. Carefully slide the egg yolk in your hand into another bowl. Discard the white.
Carbonara mix: Whisk together the egg yolk, hard cheese, cream, a little salt and a generous few cracks of black pepper.
Bacon: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bacon and Chilli Spice Mix and fry for 7-9 minutes until brown and crispy. In the last minute of cooking, add the garlic.
Spaghetti carbonara: Slowly whisk some of the water you reserved earlier into the carbonara mix. Add enough water so that the mixture is a think pouring consistency. Pour the mixture into the spaghetti, while tossing constantly with some tongs. Toss until the pasta is well coated and the cheese is melted. Add the bacon, season with salt and pepper and loosen with more pasta water, if necessary.
Serve the spaghetti topped with the roasted cherry tomatoes and torn basil leaves.