Here is the recipe for 3 people and it took about 15 minutes.
Ingredients for 3 people:
3 large free-range egg yolks
2 tbsp creme fraiche
350g dried spaghetti (or similar pasta)
A small knob of butter
8 rashes of smoked streaky bacon, sliced into 5mm pieces (or thereabouts)
A few sprigs of rosemary, leaves picked and chopped
2 garlic cloves, peeled and finely chopped
Juice of half a lemon
Rocket leaves to serve
Crack the egg yolks into a bowl, add the creme fraiche, season and whisk with a fork.
Cook the pasta according to the packet's instructions in a pan of salted boiling water - mine took 8 minutes.
At the same time in a frying pan, melt the butter with a drizzle of olive oil over a medium heat.
Add the bacon and fry until golden, stirring all the time.
Drain the pasta but reserve a couple of cups of cooking water for later.
Add the egg, creme fraiche and cheese mixture as well as the bacon, garlic and rosemary to the pasta.
Add a squeeze of lemon and some of the cooking water (add a splash at a time) and mix all together as quickly as possible.
Serve immediately with a few rocket leaves scattered on top.
This was absolutely amazing!! Pascal rated it as his favourite ever pasta dish and it could be mine too - it worked wonderfully and we also used gluten free pasta as then we don't feel so stuffed afterwards. Arabella prefers Pascal's Pasta Carbonara as she isn't a huge fan of blue cheese but she still ate the lot. The best thing about this dish is even though it was cheesy, it still tasted incredibly light. I would highly recommend it!