Read the entire recipe from start to finish. Trust us! You’ll be more familiar with the steps and cooking the dish will be a stroll in the park. Before you begin, make sure you have a good fire going and wash your hands.
Prep Work
- Boil a big pot of water and add a small handful of salt
- In a bowl, whisk the eggs with the cream, a table spoon of salt and a table spoon of pepper
- Cut the rashers into small pieces
- Chop the mint finely
- Grate the Parmesan cheese.
Cooking the Pasta and Bacon
- Fry the rashers in a small pan
- Cook the pasta in the boiling water according to the packet instructions. Set a timer!
- When the pasta is nearly done, add the peas for the last 30 seconds (they really don’t like being overcooked, they just need to thaw).
- Drain the pasta and peas through a colander and immediately put everything back into the pot (it’s ok if a few spoonfuls of water are left in the pot).
- Add the fried rashers and mint.
Finish the Carbonara Sauce
- Now add the egg and cream mix to the pasta. It’s important you add the sauce while the pasta is still piping hot. This way, the heat of the pasta will cook the eggs.
- Stir! The hot pasta will cook the eggs so it’s creamy and silky. It shouldn’t look like scrambled eggs.
- Add the grated cheese, and give it one more stir.
- Serve immediately!
Shopping List for 8 Scouts
- 1kg wholegrain pasta
- 2 eggs
- 200ml cream
- 24 rashers or streaky bacon
- 1 bag of frozen peas
- 1 big piece of parmesan cheese
- A few leaves of mint if you can find it
- You’ll also need: Oil, salt, pepper