Bristolian Scramble Carbonara
A fluffy carbonara done right
1- put the pasta on to boil adding a little salt to the water.
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.
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)
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