• Best Cabonara (Serves Six)
  • Ingredients
    • 3 cups (750ml) chicken or vegetable stock
    • 40g parmesan rind
    • parmesan to serve
    • 10 saffron threads
    • 1 tbs olive oil
    • 500g kaiserfleisch bacon
    • cabonara spagetti
    • one egg for each serve
    • 80g butter

Recipe

• Place stock, parmesan rind and saffron in a saucepan. Bring to the boil over a high heat, then reduce to medium and simmer for 20 minutes.
• Leave for 30 minutes for flavours to infuse, then discard rind and saffron. Reserve stock.
• Heat oil in a frying pan over medium-high heat. Add bacon and cook, stirring frequently for 6 minutes or until golden. Drain on paper towel.
• Place reserve stock and butter in large frying pan. Bring to the boil over high heat, stirring occasionally to melt butter. Reduce heat to medium and simmer for 10 minutes or until reduced by half.
• During this, cook pasta in boiling salted water until al dente (8 minutes). Drain and add to stock and butter. Season with salt and pepper.
• Bring saucepan of water to the boil and add eggs, cook for 4 minutes until very soft boiled. Drain and peel under cold water.
• Divide pasta among bowls. Add bacon, parmesan and top with a soft-boiled egg.