Serves: 4

Almost everyone claims to have an amazing pasta recipe in their repertoire.

Often, this is a Carbonara.

For me, Carbonara is the king of pastas, be it spaghetti, fettucine or farfalle. Indeed, it is very rare for me to go past a Carbonara in an Italian restaurant, especially when I know it will be one of those terrible though amazing cream-based numbers with enough calories to whack an elephant.

This recipe – originally from my mother – is one I have been cooking since I was a teenager. In fact, for as long as I can remember cooking, I have been doing this number.

It is perfect after a long day at the beach or shopping. Bottle of wine, something on TV and you will be in absolute heaven.

Ingredients

9 slices bacon, trimmed and julienned
6 tablespoons olive oil
5 tablespoons butter
½ c julienned ham or prosciutto
12 tbsp grated parmesan + extra to sprinkle
6 eggs, beaten
Salt and pepper
Spaghetti or other pasta

Method

  1. Cook the pasta.
  2. Brown the bacon and pour off any fat. Add the olive oil, butter and ham and sauté for 5 minutes without browning.
  3. Remove from the heat and stir in the parmesan and beaten eggs. Place over heat only sufficiently to firm up the sauce.
  4. Season with salt and pepper and pour over spaghetti.
  5. No regrets.

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