Traditional pasta carbonara tossed with parmesan, egg and crispy bacon.
Topped with charred roasted cauliflower & cherry tomatoes. Make a big batch and enjoy the leftovers the next day!
- 500g Spaghetti.
- 250g Bacon.
- 1/2 Head of Cauliflower.
- 1/2 Punnet of Cherry tomatoes.
- 2 Eggs.
- 40g shaved parmesan cheese.
- 1 brown onion.
- 2 cloves of garlic.
- Fresh Oregano.
From your pantry
- Olive oil
1. Set the oven to 220°C.
Bring a saucepan of water to the boil, add spaghetti and cook according to packet instructions.
Drain, reserving 1 1/2 cup pasta water
2. Heat a large frypan with 1 tbsp oil. Chop and add bacon, cook for 3-4 minutes,
stirring until crispy. Remove bacon, leaving the fat in the pan.
3. Chop cauliflower into small florets and halve tomatoes.
Toss into reserved bacon pan to coat in oil, season with salt and pepper.
Transfer to a lined oven dish and roast for 15-20 minutes in the oven (reserve pan).
4. Whisk together eggs and parmesan cheese.
Reheat reserved pan with 1 tbsp oil.
Chop onion, add to the pan and sauté for 4-5 minutes until soft, crush in garlic and remove from heat.
5. Toss bacon, pasta and reserved pasta water into the pan with onion and coat well.
Add egg mixture and stir quickly and constantly to create a creamy sauce, tossing for 3-4 minutes.
Season well to taste with salt and pepper.
6. Top pasta with charred cauliflower, roasted tomatoes and oregano leaves to serve.