Sunday, April 6, 2008

More Eggy Things

Spaghetti Carbonara (or as Mick calls it, bacon and egg pasta), makes a great brunch or dinner dish, and even better it only takes about half an hour to prep and cook. I haven’t included a photo, because while it tastes fab it’s not very photogenic.


Serves 4

8 ounces spaghetti
8 slices thick bacon, chopped into 1-inch pieces
1 small onion, chopped
2 cloves garlic, finely chopped
4 eggs
½ cup + 2 tablespoons shredded Parmesan cheese
1 cup heavy cream
2 tablespoons olive oil
1 tablespoon parsley flakes
Fresh ground black pepper to taste


1. Bring a large saucepan of water to the boil, add spaghetti, and boil gently for 7 minutes until spaghetti is al dente. Drain and toss spaghetti with 1 tablespoon of olive oil. Set aside.
2. While spaghetti cooks, fry chopped bacon in a large skillet until crisp. Remove bacon from pan and drain on paper towels.
3. Discard bacon drippings and wipe skillet clean with paper towels.
4. In same skillet, heat 1 tablespoon of olive oil over a medium heat, add onion, sauté, stirring continuously, until onion is translucent.
5. Add garlic and sauté for a further minute.
6. Return bacon to pan, add spaghetti, add cream, and season with black pepper, heat gently, stirring often.
7. While cream heats, in a small bowl beat eggs, add parsley and pepper to eggs and stir.
8. Add eggs to pan and toss all ingredients with a large fork. Cook until eggs begin to set.
9. Add ½ cup of Parmesan cheese, and toss mixture again until cheese is combined.
10.Transfer spaghetti to a warm serving dish, top with remaining Parmesan cheese and serve immediately.

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