Soup of the carbonara variety

Ingredients

180g streaky bacon

1 onion, finely diced

2 cups (500ml) chicken stock

½ cup cream

1 cup small pasta (such as ditalini, stelline, fregola)

drizzle of olive oil (optional)

¼ cup finely chopped flat-leaf parsley

½ cup finely grated parmesan, plus extra to serve

1 egg for each serving

Method

Step 1

Set aside a rasher of bacon for each person and dice the rest.

Step 2

Place a high-sided frying pan or large saucepan over medium heat. Once hot, add the reserved bacon rashers and cook they are until golden and crisp. Remove from the pan and set aside.

Step 3

To the same pan add the diced bacon and onion and cook, stirring regularly, until the onion is soft and fragrant and the bacon is delightfully crisp. Add the stock and cream and immediately reduce the heat to low. Allow it to simmer while you prepare the other components.

Step 4

Bring a large pot of water to a boil, and cook the small pasta according to packet instructions. The cooking time will vary depending on the type you choose (most take 8-10 minutes). Add the eggs to the same pot of water for the last 6-8 minutes of the pasta’s cooking time. Scoop the eggs out of the water, then strain the pasta. Carefully peel the eggs when cool enough to handle, then cut in half lengthways and set aside.

Step 5

Optional step: Crispy pasta garnish. Place a frying pan over medium heat. Add a drizzle of olive oil and a few tablespoons of the cooked pasta. Cook, stirring regularly, until the pasta turns lightly golden and crisp in spots.

Step 6

When ready to serve, add the chopped parsley and parmesan to the soup and stir to combine. Taste and check for seasoning. Add the boiled pasta, stirring gently, then scoop into bowls. Top each serving with a spoonful of the crispy pasta, if using, a rasher of crispy bacon and two halves of soft-boiled egg. Season again with salt and pepper and serve extra parmesan on the side.

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