A quick and easy Monday night supper, this is a slightly lighter version of a classic favourite – I often find “real” carbonara too rich. I used fiorelli instead of spaghetti – I find it the perfect vehicle as you don’t end up with a bowlful of sauce and bacon bits at the end. If you can’t find fiorelli, linguini or penne also work well.
125g bacon, diced and with the fat trimmed off
4 small shallots, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
125ml dry white wine
125ml chicken stock
2 large eggs
120ml sour cream
120ml skimmed milk
30g Parmesan cheese, finely grated
¼ tsp freshly ground pepper
¼ tsp salt or to taste
pinch of freshly grated nutmeg
First, make the base of the sauce – in a bowl or jug, mix together the eggs, sour cream, olive oil and skimmed milk, and whisk together with a fork. Then add the salt, pepper and pinch of nutmeg. Put the water on for the pasta.
Next, fry the bacon in a little olive oil until crisp and then set aside. Remove any excess fat from the pan, add a tablespoon of olive oil and fry the shallots over a medium heat until soft and translucent, then add the garlic, cooking for a further couple of minutes. Now add the white wine and stock mixture and simmer down until most of the liquid has evaporated.
Cook the pasta until slightly al-dente, drain and return to the pan, and then add all the other elements – garlic and onion, bacon, creamy sauce and parmesan to your pan. Cook over a low heat for a couple of minutes, taking care not to let your sauce boil, and serve.