Sansho peppercorn carbonara

Sansho peppercorn Carbonara

Serving: 1

Ingredients

l 90g spaghetti

l 60g bacon

l 7g FNC’s salted sansho peppercorn

l 1 egg

l 1 cloves of garlic

l 20g grated parmesan

l 15ml olive oil

l 50ml Milk

l Salt – for boiling spaghetti

Directions

Step 1 – Chop sansho peppercorns and garlics into tiny pieces.

Step 2 – Beat the eggs and mix with grated parmesan in a bowl.

Step 3 – Cook the spaghetti in a pan of boiling salted water according to the packet instruction.

Step 4 – Meanwhile, slice the bacon and place in a non-stick frying pan together with olive oil on a medium heat.

Step 5 – Add the chopped sansho peppercorns and garlics when bacon is golden and crispy, then stir for a couple of minutes until you feel the aroma of the garlic.

Step 6 – Pour milk into the pan.

Step 7 – Use tongs to transfer your spaghetti into the pan and toss with the bacon.

Step 8 – Turn off the heat and pour Parmesan eggs into the pan, and keep everything moving, otherwise the eggs will scramble.

Step 9 – Equally mixed and then plate up the pasta.

Enjoy the meal!