Spaghetti alla carbonara

Spaghetti alla carbonara

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g spaghetti, rigatoni or penne
3 eggs
1/2 cup cream
200g rashers bacon, rind removed
60g butter, softened
1/3 cup chopped parsley
1/2 cup grated parmesan cheese
freshly ground pepper

Method

  1. Cook spaghetti in a large pan of boiling, salted water for about 15 minutes or until tender but still firm. Drain and turn into a heated serving bowl. Cover to keep warm. Beat eggs lightly with the cream and set aside. Meanwhile, cut bacon into thin strips and cook gently in a pan in a little of the butter until crisp and golden.
  2. Just before serving, stir eggs into bacon and cook over a very gentle heat just until eggs start to thicken. Pour into the spaghetti, tossing well with the remaining butter and parsley. Add grated Parmesan, season well with freshly ground pepper and toss again.

Note:

  • it is important to drain the pasta before cooking the bacon and egg mixture. The eggs must not overcook and they should be moist. The softened butter blends in to produce a soft creamy sauce.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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