Carbonara pasta with bacon and thyme

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 5  eggs
• 125 gram(s) (4oz) fresh parmesan, finely grated, plus extra to serve
• 1 handful fresh thyme, leaves only
• 1 tablespoon(s) olive oil
• 250 gram(s) pack of smoked bacon lardons or use pancetta cubes
• 1  onion, finely chopped
• 2 clove(s) garlic, finely chopped
• 400 gram(s) (14oz) bucatini spiral pasta or spaghetti

Method

1. Add eggs, most of parmesan and all thyme to a bowl and mix together lightly with a fork. Put to one side. Add a drizzle of olive oil to a large frying pan and add bacon. Cook for about 5-8 mins or till beginning to turn golden. Remove with a slotted spoon and put to one side.
2. Put a large pan of salted water on to boil for pasta. Add remaining oil to frying pan then add onion. Cook on a low heat for about 5 mins, or till onion is soft and transparent. Stir in garlic and cook for a few secs, then tip in bacon and warm it through.
3. Add pasta to water and cook at a rolling boil for about 10-12 mins, or till cooked to al dente. Drain, then return pasta to pan with a little of the cooking water. Add egg mixture and toss together so pasta gets well coated. The egg will cook with heat of pasta. Add onion and bacon mixture and toss again. Serve it up with lots of freshly ground black pepper and fresh parmesan, if you wish.

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