Ingredients
- 50g Spaghetti
- 1 egg
- 1 slice bacon
- Tbsp grated parmesan
- A bit of butter
- 1 bruised (but not crushed) garlic clove peeled
- Cracked pepper optional
Equipment
- Chopping board
- Medium frying pan
- Tongs or long fork
- Dishcloth
- Teatowel
- Tupperware
Method
In a pan of boiling salted water, snap the spaghetti in half in one go and pop into pan. Boil until ready (try one piece to test). In the tutor session, pasta will be boiled in one big pan on main stove.
Mix egg with most of cheese – leave a little cheese for sprinkling at the end.
Slice bacon into small pieces. Fry in butter with bruised garlic until bacon is crispy. Remove from heat and remove garlic clove. Lift spaghetti straight out of water into frying pan. Add egg and cheese mix and lift and lower pasta with tongs to mix in sauce – egg will thicken and cook but shouldn’t become scrambled. Serve straight away with remaining cheese and a crack of black pepper if you wish.
Skills
- testing pasta to see if it’s cooked via orthodox (is there still a ‘bite’ the the pasta) or unorthodox (does it stick to the wall)
- knife skills to cut bacon into lardons
- creating sauce by using the heat of cooked ingredients to cook egg and melt cheese
- understanding how to create a gentle hint of garlic in food