The finished recipe. Bacon Medallion CarbonaraIngredients 1 to 6. 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 GarlicIngredients 7 to 9. 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 SaltStep 1. Cook the pasta in well-salted water and keep a mug of the water back before draining.Step 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.Step 3. Beat the egg, yolk, parmesan and pepper together in a bowl.Step 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.
Fuel8
