Sunday, 24 August 2014

Spaghetti Carbonara


Today's recipe is one taken from an ancient Marks & Spencer Pasta Recipe Book and tweaked over the years.  It's great comfort food and I often make it if I have a glut of eggs.

Spaghetti Carbonara

Serves 3


1 tbs olive oil
200g smoked bacon lardons
250g chestnut mushrooms, prepared and finely sliced
250g dried spaghetti
2 eggs
150ml double cream
Salt & freshly ground black pepper
Freshly grated parmesan to serve

Heat the oil in a large frying pan, cook the bacon for around 5 mins until well coloured and starting to go crisp.  Add the mushrooms and continue to cook for approx 5 more minutes.  Put to one side.  Beat together the eggs and cream and season well.

Meanwhile, add the spaghetti to a large pan of boiling, salted water then cook according to packet instructions until al dente (approx 8-10 mins).  When the pasta has almost finished cooking reheat the bacon and mushrooms.  Drain the pasta and add to the frying pan.  Toss everything together then quickly add the egg mixture stirring all the time until the pasta is well coated and the eggs are cooked.  If you don't stir enough at this stage or cook for too long it will turn like scrambled eggs.  Personally, I like it quite well cooked at this stage rather than just runny with the eggs lightly cooked.

Serve immediately with more black pepper and parmesan cheese sprinkled over.

Shona xx

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