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