Spaghetti Carbonara

Well another week has slipped by, what with sewing and several trips to the shops this week went by like a a fast train.

I did manage to cook some different meals this week. So I have photos and recipes to write about.

Now my carbonara doesn't have any cream nor big chunks of onions like you get when you eat out.

This is the true Italian way of making it by using the eggs and grated Parmesan to form the sauce.

As this recipe doesn't have a lot of ingredients if you can use the best ones you can afford it makes all the difference.

For the eggs I am a bit lucky that Miss Fish has chooks at her work so the eggs I use are very fresh and the yolks are bright yellow. Also make sure you use a good quality fresh Parmesan for the sauce.

Now its up to you if you add the chopped parsley, I use it if I have some otherwise I make it without.

This is a good store cupboard recipe because if you have some bacon in your freezer and we all usually have some form of pasta in out pantry as well as Parmesan and eggs.

The recipe only takes as long as it takes to cook the pasta. So it is another quick recipe that you can cook if you have unexpected guests staying for a meal.

Now don't be mean with the amount of Parmesan you use as you need plenty to form the sauce with the eggs.

This recipe is enough for 4 generous serves.

Spaghetti Carbonara
4 eggs, 6 rashers of bacon rind removed and cut into 2cm pieces, 2 tbsps finely chopped fresh parsley, 1 cup grated Parmesan, plenty of freshly ground black pepper. 2 cloves garlic grated, 1 packet of spaghetti spaghetti

In a large saucepan bring water to the boil. Once boiling add salt and spaghetti, stir to ensure the pasta has separated. Cook till al dente.

While the pasta is cooking heat a frypan and add the bacon cook, stirring frequently till the bacon is crispy around the edges but still soft in the middle. Remove the frypan from heat and stir in the garlic.

In a small bowl whisk the eggs with a fork add 1 tsp grated pepper, stir in Parmesan and parsley.

This is not a recipe to be mean with the amount of Parmesan, if you don't use enough the eggs have a tendency to scramble as you are tossing them through the hot pasta.

You need enough to make to eggs for a thick almost paste like consistency.












Leave the bacon in the frypan because that is were you are going to combine the pasta.

When the pasta is cooked you will need to work quickly.

Drain it in a colander then tip into the frypan, using tongs toss the pasta to coat it with the bacon, garlic and bacon juice. Pour over the eggs and toss till a sauce forms over the spaghetti.

You may need more pepper or Parmesan.

Serve with extra Parmesan grated over the top. Once you have tasted it you will find that you go back for a second bowl full.