Tuesday, February 7, 2012

Spaghetti carbonara

The aim of the dish is to get a wonderfully creamy sauce that is cooked but not scrambled looking. Funnily enough in Italy (in my experience) it is mainly served scrambled. If you do want it scramble simply apply more heat; to get it smooth add the eggs etc. off direct heat, using just the residual heat in the pan to cook it through while stirring/mixing.

It's a really quick and easy meal whose quantities can be easily adapter to suit the number of people.

The ingredients listed below are per person

  • 100g pasta
  • a bit of bacon lardons (or chopped up bacon or similar, even ham will do at a push)
  • 1 tbsp of cream or creme fraiche
  • 1 egg
  • about 1 tsp of grated pasmesan (depending on taste)
  • 2 cloves of garlic, crushed or very finely chopped (can be more depending on taste)
  • a bit of pepper

Cook the pasta as normal thought perhaps leave it a bit al dente. Fry the bacon when the pasta is nearly done. If the pan is non stick you won't really need any oil. Mix the rest of the ingredients together. Strain the pasta and return to the still hot pan adding everything else and mixing until you have a smooth sauce. You may need to, very briefly and gently, heat the pan again.

This is a single clove of garlic. I got a small basket of these in Lidl..
It is enough for 2 people.

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