There is nothing better than getting a little messy whilst eating spaghetti. It is a dish that I would never ask for in a restaurant, because even I, a veteran of spaghetti and spaghetti eating still can get splashes of sauce on the tip of my nose and down my dress, not very attractive. As a child I was always taught to roll my spaghetti from my fork using a spoon, a method I still use today. I am trying to persevere and teach my children the same method but have given up teaching my husband, he seems to find his own way, shovel it in…
Carbonara is incredibly quick to prepare and simply delicious and silky smooth. A family favourite as I find all pasta really is. This is a dish that I tend to make if I have been writing all day or had a busy day teaching. We never seem to tire of it.
Authentic carbonara this is not. Traditional ‘Spaghetti alla Carbonara’ is made using all the ingredients below but not with the cream. I do like the added depth the cream adds to the dish, and due to the vast amount and quantity I cook I feel that it is needed. However if you choose to omit the cream add two more whole eggs. Not forgetting with this meal, the eggs are cooked by the heat of the pancetta and hot spaghetti, so remember to buy the best and freshest eggs that you can on the day.
250G pancetta or smoked bacon, sliced
2 small cloves of garlic crushed
2 large eggs and 2 egg yolks
10 tbsp double cream
70g parmesan or pecorino cheese
Pepper to season
Chili to add a little heat
Parsley, chopped
Spaghetti packet
Serves 4-6
1.      Cook the spaghetti as per packet instructions in salted water.
2.       Fry off the pancetta or bacon in a little oil. Add the crushed garlic until slightly coloured.
3.       In a bowl mix the cream, cheese, eggs and yolks together, season with pepper.
4.       Add the pancetta and stir. Chop in some parsley.
5.       Stir into the spaghetti that has been drained.
6.       Grate over some cheese generously.
Enjoy x
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