Pasta Carbonara

July 20, 2008

It’s been a while since I’ve had this dish. My mum found it in a book titled “The Cost Conscious Cook Book” (I cannot find it on Amazon, otherwise I’d link to it). It’s a really simple dish, but rather tasty…

• 4 Eggs
• 1/2 cup parmesan
• 4-6 strips bacon
• Thick spaghetti
• 2 tablespoons butter

Cook the pasta until it’s al dente. Whilst the pasta is cooking, chop the bacon into small pieces¹. Throw the bacon into a frying pan, and cook. The pasta and bacon should be done right about the same time.

Drain the pasta, and put back in the saucepan. Remove the bacon from the frying pan. This’ll probably need to be done with a slotted spoon, or you can cheat, like I did, and use the sieve that was used to drain the pasta. Throw in the pan with the pasta.

Beat the eggs, add the parmesan, and mix. Add the butter, and egg mixture to the saucepan, and put back on medium-high heat. Stir every few minutes, making sure the egg mixture coats the pasta and bacon. It’ll be done when the egg looks like scrambled eggs, and coats all the pasta. Usually about 10 minutes or so.

I served it with some texas cheese toast, but some nice garlic bread would work too. Maybe a sprig of parsley would lighten the dish up with some color.

1. This is usually easier to do with scissors, than a knife^[♦]

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