Thursday, 16 February 2012

Pasta Carbonara

Amazing. After a whole year blogging, I still haven't covered a recipe that I have always fallen back on when I can't think of anything else to eat. It's brilliant if you've been doing a bit of exercise, as it's basically a huge plate of carbs and protein, and it's also handy if you are running low on fresh vegetables, as traditionally it has none whatsoever! I also think of it as 'breakfast pasta', because of the eggs and bacon.

  • a hand's grip of straight pasta, like spaghetti or fettuccine
  • 6 rashers of streaky bacon, or more if you like
  • 3 eggs
  • 100g of parmesan, finely grated
  • a small bunch of parsley, finely chopped
  • a few tbsp crème fraiche
Take enough straight pasta out of the packet that you are holding it all in one hand, like a staff, with your thumb and fingers just meeting. This should be enough for two people. (Smaller people have smaller hands so need less pasta!) Drop it into a pan of salted boiling water and cook until a minute before the packet instructions say.

Grill or fry the bacon until crispy, then chop into small slivers. Break the eggs into a bowl and fork through a little, then season with pepper. When the pasta is done, drain it and return it to the pan over a low heat, adding in the eggs, bacon and half the parmesan. Stir occasionally until the eggs are cooked, scraping the bottom of the pan to get the good scruddly bits combined. Turn off the heat, add half of the parsley and the creme fraiche, stir through and serve, topped with the remaining parsley, parmesan and seasoned with black pepper.

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