Pasta ‘Barlow’
Serves 2
Perfect pre long run meal that can be knocked up in 10 minutes.
This is a take on a rapid carbonara which I was shown how to cook by a really quick marathon runner mate.
So simple but so tasty that I often eat it straight from the pan.
Ingredients
250g spaghetti
1 tablespoon olive oil
200g smoked back bacon
2 large eggs
50g parmesan, grated
Method
Bring a large saucepan to a rolling boil, add 1 teaspoon of salt, and cook your spaghetti for 10-12mins.
When the pasta is halfway there, heat the olive oil in a large sauce pan, cut your bacon into strips and cook over a medium heat for 4-5 minutes
Whisk 2 eggs in a small bowl and season well. Be careful not to add too much salt as the bacon will take care of this.
When your pasta is al dente, drain well, remove the bacon pan from the heat and immediately add the pasta along with the whisked egg.
Add the grated parmesan and stir thoroughly to combine. The key here is to get this out while the pasta and bacon are still hot, this will cook the egg into a creamy sauce.
Option to top with extra parmesan and some freshly ground black pepper if that way inclined.
Best served straight out of the pan.
All the best,
Alan