Tuesday, July 28, 2009

Spaghetti alla Carbonara


8 rashers bacon
500g spaghetti
4 eggs
½ cup (50g) freshly grated Parmesan cheese
1¼ cup (315ml) cream
freshly ground black pepper
fresh herb sprigs, optional, to garnish

  • Remove and discard the bacon rind, then cut the bacon into thin strips. Place in a heavy-based pan and cook over medium heat until crisp. Remove from the pan and drain on paper towels.
  • Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander, return to pan and keep warm.
  • Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the hot pasta in the pan and toss gently until well combined.
  • Return pan to heat and cook over very low heat for ½-1 minute, or until slightly thickened. Serve seasoned with pepper and garnished with herb sprigs.

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