Bristolian Scramble Carbonara

A fluffy carbonara done right

Ingredients

• Any kind of pasta (i use linguini)
• 4x cloves of crushed garlic
• 1x large or 2x small onion’s (red look nicer)
• 2x red bell pepper’s
• 1x pint(1/2 quart) single cream
• 4x egg’s(duck egg’s enhance the flavour)
• 4x rasher’s of smoked bacon diced(you can use unsmoked or panchetta/ham if you like)
• 2x tbsp suger
• 2x tbsp of butter or marg
• salt and pepper to season
• note- you can hold the butter and swap the cream for semi skimmed milk for a healther option

Instructions

STEP 1:

1- put the pasta on to boil adding a little salt to the water.

STEP 2:

2- when your pasta is cooking dice you onion’s to about 1 cm squares and sweat them in the pan and slice the pepper’s then add them to the pan then add 2 tbsp of butter/marg your garlic and add your diced bacon and let it cook.

STEP 3:

3- beat or whisk your egg’s in a bowl till bubbles form then add your desired amount of cream(i use a electric whisk on high)

STEP 4:

4- check your pasta at this point traditionally pasta is served al dente (smooth on the inside crunchy on the out side) but i like mine sloppy using a pasta tongs (you can drain it off with a collander i dont i find it drys out that way) the the pasta in with the main mix and stir for about 1 min then add the egg/cream mix to the mixture and stir for 2 mins till the the mixture is cooked then serve carbonara with a scrambled eggyness to it enjoy