Lazy Bastard's Carbonara

Squirrelface is washing up twice this evening.

We went out for our friend Charlotte's birthday last night and had some lovely IPA from The Montpelier on Choumert Road, too much lovely IPA... We didn't get to bed until 02:00 after an ill advised 'all back to mine' moment. We then still tried to watch an episode of Mad Men, and failed.

I managed to get to work on time and amused myself looking at the Wikipedia page for Maria Callas, Squirrelface didn't get out of bed until noon, the lazy student. So now I'm feeling a bit sleepy, I want to curl up and watch that episode of Mad Men and eat something involving carbs, bacon and cheese. Squirrelface, being Italian, immediately suggested carbonara, what could be better or tastier in this instance? Plus with him there it allows for a sense of authenticity, but opens me up to stark criticism.

I call it a Lazy Bastard Carbonara because I'm a lazy bastard today but not lazy enough for a ready meal and this takes less than 20 mins from apron to first bite. It harks back to my student days when I'd make bacon and egg pasta, carbonara without Parmesan, i was particularly lazy and hung over a lot back then.

For all you fact fans out there, carbonara gets its name form the amount of black pepper used in the original conception of the recipe... LOTS!

Lazy Bastard's Carbonara

1 or 2 packs of pancetta/lardons (smoked or unsmoked is up to you, i like smoked)

3 eggs plus one egg yolk

50g Parmesan finely grated

250g long pasta (we're using linguine)

Black pepper to taste (don't be shy)

Get a big pot of water to the boil and chuck in a big pinch of salt, put the pasta in the pan and put a lid on. It should take around 10 mins.

Meanwhile fry the pancetta/lardons in a super hot pan to begin with and then turn the heat down after 3-5 mins and let the fat melt out of them.

Mix the eggs, egg yolk, Parmesan and black pepper together with a fork.

Once the pasta is cooked throw it in the pan with the bacon and toss. Turn off the heat and throw in the egg mixture and toss again.

Serve in warm, slightly tattered pasta bowls you've had for over 10 years.