Eight Bells

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Monday, April 17, 2006

Spaghetti Carbonara for two

Authentic carbonara uses pancetta it is expensive and hard to find, good bacon is an excellent substitute.
Bring a large pot of well salted water to the boil.
Dice a medium onion and slice 4 strips of bacon in to half inch strips or squares. Fry the onion and bacon together with a little olive oil until just browned and put aside.
Beat 2 eggs together in a bowl with ground salt and pepper and put aside. There is no need for carbonara to contain any cream but you can add a Tbs or two of cream to the egg mixture if you wish (just remember it's all extra fat that you don't need to be eating).
Cook your spaghetti (penne is a good substitute) until al dente, about 7 or 8 mins for spaghetti. Drain spaghetti and then return to the pasta pot (off the heat now). Add the bacon and onion to the pasta and then add egg mixture and toss rapidly until pasta, onions and bacon are coated with the mixture (the heat from the pasta will cook the mixture). Serve with plenty of ground black pepper and fresh parmesan or romano cheese.
This recipe has a lot of room for you to add your own touch. Tonight we added rocket & fried mushrooms while serving and herbs such as fresh parsley or thyme can be added to the egg mixture. Do not add dark mushrooms prior to serving as the meal will be entirely coloured by the mushrooms. Bon Appetito.


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