This is one of those recipes that is really quick to make and is great to rustle up when you have to fill starving kids. It is also great as a power lunch before rehearsals etc.
It is so easy, it's great as a dish for the kids to learn to cook. If you have leftover ham, use that instead of the bacon, it also doesn't need to be frazzled first either. I always have little packets of pancetta in the fridge, there's normally some double cream and parmesan is a staple. This makes a great starter or main course.
It is so easy, it's great as a dish for the kids to learn to cook. If you have leftover ham, use that instead of the bacon, it also doesn't need to be frazzled first either. I always have little packets of pancetta in the fridge, there's normally some double cream and parmesan is a staple. This makes a great starter or main course.
If you wish to make a traditional carbonara, then you can leave out the cream.
To serve 4
Ingredients
250g spaghetti or linguine (cook amount you would normally cook for 4)
150g cubed pancetta or streaky bacon cut into thin strips
1 tablespoon olive oil
2 eggs (free-range if possible)
150 ml double cream
75g parmesan cheese freshly grated
Salt and Pepper
Method
Put the pasta in to boil in lots of salted boiling water, check the pasta for timing, you want the pasta to be just al dente.
Whilst the pasta is cooking fry off the bacon/pancetta in the olive oil until browned.
In a bowl mix the eggs, cream and salt & pepper, beat well together.
As soon as the pasta has finished cooking, turn off the pasta and strain in a colander, return to the pan add in the egg mixture, toss through the pasta, the residual heat in the pasta and pan will cook it, throw in the parmesan and continue tossing, then add the bacon and toss through. It should be lovely and creamy and cling to the pasta. If the "sauce" seems a little too thin, carefully put the heat back on very low and toss carefully and quickly, you want it to thicken and not turn into scrambled eggs.
Serve. For a dinner party, you could serve with a green salad and some garlic bread.
You can also add sliced mushrooms when frying the bacon to make a change.
To serve 4
Ingredients
250g spaghetti or linguine (cook amount you would normally cook for 4)
150g cubed pancetta or streaky bacon cut into thin strips
1 tablespoon olive oil
2 eggs (free-range if possible)
150 ml double cream
75g parmesan cheese freshly grated
Salt and Pepper
Method
Put the pasta in to boil in lots of salted boiling water, check the pasta for timing, you want the pasta to be just al dente.
Whilst the pasta is cooking fry off the bacon/pancetta in the olive oil until browned.
In a bowl mix the eggs, cream and salt & pepper, beat well together.
As soon as the pasta has finished cooking, turn off the pasta and strain in a colander, return to the pan add in the egg mixture, toss through the pasta, the residual heat in the pasta and pan will cook it, throw in the parmesan and continue tossing, then add the bacon and toss through. It should be lovely and creamy and cling to the pasta. If the "sauce" seems a little too thin, carefully put the heat back on very low and toss carefully and quickly, you want it to thicken and not turn into scrambled eggs.
Serve. For a dinner party, you could serve with a green salad and some garlic bread.
You can also add sliced mushrooms when frying the bacon to make a change.
