John Myers
Ingredients for 4 servings:
- 400g spaghetti
- 200 g lean bacon, not too thinly sliced
- 250 ml tomato(s), strained, from the can
- 200 ml cream or crème légère
- 2 tbsp Parmesan, freshly grated
- 1 shallot(s), finely diced
- salt and pepper
- herbs, Italian
- Cayenne pepper
- Garlic
- 3 eggs
- olive oil
- white wine, dry
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
A spicy Carbonara variation with tomato cream sauce and bacon
Cook the spaghetti according to the instructions and drain. Meanwhile, cut the bacon into 1×1 cm cubes, removing any fat. Sauté the bacon in a large pot with the chopped shallot in a little olive oil for 3 minutes. Add the Parmesan cheese, simmer briefly, then deglaze with a splash of white wine. Mix the passata with the cream or crème légère and season well (a little salt; bacon has some added salt) and stir in the bacon and onion mixture. Simmer for 4-5 minutes. Meanwhile, beat the eggs. Season the sauce slightly to taste, stir in the eggs, and immediately mix in the drained spaghetti with two wooden spoons. Heat for another 3-4 minutes to allow the eggs to set slightly, stirring constantly. Serve with a mixed salad and a good glass of Montepulciano. It also works well with other types of pasta, such as short macaroni or eliche, but we prefer spaghetti.
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