LINGUINE CARBONARA

FROM THE STORE CUPBOARD Olive oil, salt, pepper

INGREDIENTS FROM TESCO Block of Parmesan cheese (200g), £2.80 Smoked streaky bacon (300g), £2 Garlic, 30p 6 free range eggs, 89p Linguini (500g), 56p

METHOD

1 Grate three quarters of the Parmesan into a bowl. Then add six egg yolks and a generous amount of black pepper. Whisk everything together and set aside. 2 Chop the bacon into little bits and add to a frying pan. As it starts to brown, add the linguine to a pan of salted boiling water. 3 Once the bacon is crisp, add 2 cloves of sliced garlic. Allow these to soften – if the garlic or bacon looks like it is catching on a pan, add small spoons of the starchy pasta water. 4 When the pasta is a minute from being cooked take out 5 or 6 ladles of the pasta water, pour it into a bowl and set aside. 5 Drain the pasta, and then pour into the pan with the bacon and the garlic. Add a couple of ladles of the pasta water and cook everything together over a medium heat. Once the water has dissolved and the pasta is nice and silky, take everything off the heat. 6 Allow to cool down for a minute then add the egg and Parmesan mixture, and another ladle of the water. Mix everything together. If it looks too thick, add a bit more water. 7 Serve with a sprinkle of Parmesan and twist or two more of black pepper.