Carbonara with a curry twist!
In a pan with cooking oil fry the basil leaves until crisp. Set aside.
Slice the bacon into small pieces. In a big non-stick pan fry the bacon with the pepper flakes until crisp. Reserve about two tablespoons of bacon fat and set aside fried bacon in the pan for now.
In a stock pot filled with water seasoned with salt cook the spaghetti.
Combine the eggs, egg yolks, Parmesan cheese, curry powder, and onion powder in a bowl. Mix well and season with salt and pepper.
Once the spaghetti is al dente transfer the pasta onto the big pan used to cook the bacon and add the reserved bacon fat. Carefully pour the egg-cheese mixture over the noodles and toss while the pasta is still very warm. Don’t cook over heat as it may cook the eggs. If the sauce gets too thick then pour a bit of pasta water to thin it out. Season with salt and pepper, if needed.
Plate and garnish with more grated Parmesan cheese and fried basil leaves.
Serving Size 4-5
Servings 0