Eight Bells

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Friday, November 17, 2006

Spaghetti Carbonara

One of the classics of Italian Cuisine and one of the simplest and tasiest dishes you can prepare. We started with a reduction of the broccoli soup as just a very light entrée.

Take the leftover broccoli soup and just reduce it to 2/3 of the volume, serve in a small bowl with one piece of buttered toast.


Spaghetti for 2
300g of streaky bacon or if you can find it pancetta cut into pieces
2 eggs, lightly beaten
2 large cloves of garlic, whole
1 tablespoon of clarified butter
Salt & pepper
1 cup of finely grated parmesan

Cook the bacon and the garlic in the clarified butter until the bacon is browned. Squish the garlic cloves a little to increase the flavour (not too much you need to remove and discard it). Discard the garlic and set the bacon aside.
Cook the spaghetti in a large pot of salted water, usually around 8-10 minutes. When al dente drain and then return to the pasta pot but off the heat. Mix in the beaten egg, half the parmesan and the bacon. Mix until the egg is cooked (around a minute or so). Serve in warm bowls with the rest of the parmesan and frshly ground black pepper.


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