Spaghetti alla carbonara |
12th Jul 2010 |
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 Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4
Ingredients:
- 450g (1 lb) spaghetti
- ¼ cup double cream
- 4 eggs (medium or large)
- 225g (½ lb) bacon or pancetta, diced
- 1 tsp olive oil
- 2 Tbsp chopped parsley
- Salt and pepper, to taste
- ¾ cup grated parmesan cheese
Preparation:
- Fill a large soup pot with cold water and add a pinch of salt. Cover the pot and heat the water until it boils.
- Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
- Drop the spaghetti into the boiling water and cook according to package instructions, or until al dente.
- Combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
- Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.
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