Spaghetti Carbonara
with Parmesan and Baby Spinach
Cooking Steps
Bring a medium saucepan of salted water to the boil. Finely grate the Parmesan cheese. Chop the bacon into 1 cm chunks. Finely slice the red onion. Peel and crush the garlic. Finely slice the cucumber into half-moons.
Add the spaghetti (use the suggested amount) to the saucepan of boiling water and cook for 9 minutes, or until ‘al dente’. TIP: Stirring the pasta regularly will ensure it doesn't stick. Reserve 1 cup of cooking water and then drain the pasta. Drizzle with olive oil to prevent sticking. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it!
Meanwhile, in a medium bowl, whisk the eggs with a fork. Add the grated Parmesan cheese (reserve some for garnish!), the cooking cream and season with a generous pinch of pepper. Mix well and set aside.
In a second medium bowl, combine the balsamic vinegar, the honey and 1 tbs olive oil. Set aside.
Heat a large frying pan over a medium-high heat. Add a drizzle of olive oil and the bacon and cook for 4-5 minutes, or until golden. Add the red onion and the garlic and cook for 3 minutes, or until softened and fragrant.
Add the spaghetti to the pan with the bacon and toss to coat in the oil. Add 1/2 of the baby spinach leaves and stir through for 1-2 minutes, or until wilted. Remove from the heat and pour in the parmesan-egg mixture and a ¼ cup of the reserved cooking water. TIP: Removing the pan from the heat before adding the egg is important to stop the eggs from scrambling. Mix well to combine. TIP: If the sauce looks too thick, add more cooking water until the sauce is creamy and silky. Season to taste with a pinch of salt and pepper.
Divide the spaghetti carbonara between bowls and sprinkle over any reserved Parmesan cheese. Toss the remaining baby spinach leaves and the cucumber in the medium bowl with the honey-balsamic dressing and serve on the side.
