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Spaghetti Carbonara
from James’ Café Bistro in Leicester
Serves One

Ingredients
2 slices fairly fatty bacon or pancetta (part cooked)
Half a medium red onion (sliced)
2 cloves of garlic/1 tbsp pureed roasted garlic
A splash or ladle of water or stock
Salt (unnecessary if using stock) and pepper
Double cream
1tsp parsley
1 tsp thyme
1 egg yolk
Rocket or spinach to serve
Spaghetti
Method
Heat a heavy based frying pan
Slice and dice the bacon
Cook bacon until fat renders
Add sliced onions till softened
Add garlic and stir through
Add a splash of water of stock to deglaze the pan
Reduce heat
Season (careful not to over salt the pan)
Add double cream and simmer till slightly thickened
Add herbs
Warm the spaghetti in simmering water
Transfer spaghetti to the pan with your sauce and make sure it’s well combined
Remove from heat, add egg yolk and stir until combined
Serve topped with rocket/spinach and freshly grated parmesan cheese