Simple Skinny Carbonara
100 g short-cut bacon rashers finely chopped rindless
250 g pasta
2 tsp parmesan *to serve *extra
1 pinch black pepper ground *to taste
Fry the bacon until crisp.
In a small bowl, whisk together the eggs, parmesan and black pepper, then set aside.
Meanwhile, cook the pasta. Once cooked, drain immediately and place the pasta back into the pot, but turn off the heat – this is important or you will scramble the eggs.
Working quickly, pour in the egg mixture and the bacon, and toss until well combined and the egg has gently cooked into a creamy consistency.
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