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Available for over a year

Spaghetti Carbonara from James’ Café Bistro in Leicester Serves One Ingredients 2 slices fairly fatty bacon or pancetta (part cooked) Half a medium red onion (sliced) 2 cloves of garlic/1 tbsp pureed roasted garlic A splash or ladle of water or stock Salt (unnecessary if using stock) and pepper Double cream 1tsp parsley 1 tsp thyme 1 egg yolk Rocket or spinach to serve Spaghetti Method Heat a heavy based frying pan Slice and dice the bacon Cook bacon until fat renders Add sliced onions till softened Add garlic and stir through Add a splash of water of stock to deglaze the pan Reduce heat Season (careful not to over salt the pan) Add double cream and simmer till slightly thickened Add herbs Warm the spaghetti in simmering water Transfer spaghetti to the pan with your sauce and make sure it’s well combined Remove from heat, add egg yolk and stir until combined Serve topped with rocket/spinach and freshly grated parmesan cheese