Prawns, bacon, lemon, and pasta in a creamy sauce; how did I not see this before? I know Italians will probably disagree with this on another level, and they would be right – it's not really a carbonara. However, it's the catchiest name which describes the dish the best, so forgive me, please. This dish is perfect for the weather warming up and those beautiful spring evenings.
Serves: 2
Cooking time: 40 minutes
Ingredients:
- 4 Slices of Streaky Bacon
- 1 Onion
- 3 Garlic Cloves
- 1 tbsp White Wine Vinegar
- 4 Eggs
- 250g Linguini
- 50g Parmesan
- 10 Shell on King Prawns
- 1 Lemon
- Parsley
- Salt & Pepper
- Olive Oil
Instructions:
- Start by finely cutting the bacon into thin strips and place them in a deep frying pan on high heat to crisp them up.
- Dice the onions and crush the garlic. Once the bacon begins to crisp to your liking, turn the heat to low and add the onions and garlic. Let them soften along with the vinegar.
- Boil the kettle and cook the pasta for 10 minutes until al dente.
- In a separate bowl, whisk the eggs together and season generously.
- Grate the lemon and parmesan, and add them to the eggs, ensuring you set some aside for garnishing.
- When the pasta is about 5 minutes from being ready and the onions have softened, add the whole prawns to the pan and return the bacon to sauté everything together.
- Once the pasta is ready, set aside 1 tbsp of pasta water, then drain the pasta.
- When the prawns turn pink, turn off the heat and add the pasta to the pan with the saved pasta water. Toss the bacon mixture so it's evenly combined.
- Create a well in the center and pour in the egg mixture. Combine and stir until everything is mixed well and the sauce becomes glossy.
- Serve the dish, garnished with chopped parsley, the remaining parmesan, and grated lemon zest.
Serving note: Best enjoyed on a beautiful Spring evening while listening to Michael Kiwanuka.
