Bacon Medallion Carbonara
Makes 1 serving

INGREDIENTS
90 g Bacon medallions (Cut into strips. Medallions are the back bacon with the fat cut off, so they are 2.5% fat. Weighed raw. Back bacon with the fat on is about double.)
170 g Cooked pasta (Cooked weight.)
1 large, about 55 g Egg
1 yolk, about 17 g Egg yolk
20 g Parmesan
1 clove, about 3 g Garlic
A lot, coarsely ground Black pepper
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
For the pasta water only Salt

METHOD
1. Cook the pasta in well-salted water and keep a mug of the water back before draining.
2. Fry the bacon strips in a sprayed pan with the garlic clove, whole, until the bacon is crisp at the edges. Take out the garlic and the pan off the heat.
3. Beat the egg, yolk, parmesan and pepper together in a bowl.
4. Tip the drained pasta into the bacon pan, off the heat, pour the egg mixture over and toss fast, adding pasta water a spoon at a time until it turns into a glossy sauce that coats every strand. If the pan is too hot the egg scrambles; if in doubt, wait ten seconds before pouring.

Contains gluten cereals, milk and eggs.

RECIPE NOTES
Medallions rather than streaky are what make this possible at 594 kcal. Streaky bacon at the same weight would add about 200 kcal, most of it fat.
The extra yolk is 54 kcal and is what makes the sauce taste like carbonara rather than pasta with scrambled egg.

Full recipe: https://www.getfuel8.com/recipes/bacon-medallion-carbonara
