Friday, 25 February 2011

Spaghetti Carbonara


1 packet streaky bacon
2 cloves freshly chopped garlic
4 large eggs, beaten
1 cup freshly-grated Parmesan or Pecorino cheese
500g spaghetti, cooked al dente
salt and pepper to taste.

In a large pot, fry the bacon strips until crispy, remove from the pan and place on paper towels.  Break the bacon in pieces.  Drain the bacon grease, leaving about 2 tablespoons in pot. Add the garlic and lightly fry. return. to the pot. Turn off the heat.

While the bacon is frying - in a separate pot, cook your pasta as per packet instructions and drain. Add the pasta to the bacon and stir to coat the pasta. remove the pot from the stove and swirl in the eggs and cheese. Make sure the eggs and cheese coat the pasta. Leave to stand for 5 minutes. Serve immediately.

Enjoy.  Serves 4-6