Pasta Carbonara
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
INGREDIENTS
6 rashers lean streaky bacon, rind removed or 4 bacon steaks
2 tblsp butter
500 gram packet fettuccine or spaghetti
4 egg yolks
˝ cup cream
˝ cup grated Parmesan cheese
freshly ground black pepper
chopped parsley (optional)
2 tblsp butter
500 gram packet fettuccine or spaghetti
4 egg yolks
˝ cup cream
˝ cup grated Parmesan cheese
freshly ground black pepper
chopped parsley (optional)
Pasta Carbonara is a great classic, that makes a nourishing mid-week meal.
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METHOD
1. Finely slice the bacon. Heat the butter in a large frying pan and cook the bacon over a moderate heat until tender and lightly browned.
2. Cook the spaghetti or fettuccine in plenty of boiling, salted water until al dente (firm to the bite).
3. Beat the egg yolks in a bowl with a whisk, then whisk in the cream and half of the Parmesan. Add a generous seasoning of freshly ground black pepper.
4. When the pasta is cooked drain and transfer to the frying pan with the bacon and place over a medium heat. Pour over the egg mixture and stir quickly to combine and heat through. Warm only, do not allow the eggs to scramble. Serve the remaining Parmesan separately with a little chopped parsley if wished.
© Allyson Gofton 2009
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