I try and have these little bacon bits in my fridge at all times. They crisp up something delicious (I abhor flubbery bacon) and coupled with eggs they make one of two delicious and easy weeknight meals, depending on your choice of carbohydrate.
Firstly, fry your bacon. Tip into a pan without adding any fat and then fry over a medium heat for about ten minutes, tossing every so often until the fat starts to run. To make carbonara, cook your spaghetti while this is going on, 75 to 100g per person depending on how big and hungry those people are. If you like a bit of greenery add a handful of frozen peas to the spaghetti water four minutes before the end of its cooking time. Mix an egg with a good handful of grated parmesan (although cheddar will do in a pinch) and a grinding of black pepper. This’ll make enough for two people.
Once the spaghetti is cooked, tip it into a colander and then straight back into a pan so that there’s still water clinging to the pasta. Stir the egg mixture and the bacon through the spaghetti in the pan, off the heat, and serve immediately, with some more cheese grated over. The egg will cook in the pan and mix together with the starchy drops of water to make a smooth sauce without needing any cream.
For fried rice, once the bacon is crispy, throw in some sliced garlic and a drizzle of oil. Add the cooked rice, and then crack in an egg. This is about a cupful of cooked rice (half a cupful uncooked) and is enough for two. Whenever I cook rice I do twice as much and then use the leftover to make this. Stir vigorously to scramble the egg round the rice as it cooks. Add a good pinch of salt and a vigorous shake of soy sauce. Salt is the key to a satisfying fried rice so don’t be shy with it. Add a handful of frozen peas and cook till they’re hot through.
I like to eat my fried rice with sizable dollop of sweet chilli sauce but really anything goes. Add some chopped chilli if you like it spicier, some prawns if you have some knocking around or change up the veg.