SPAGHETTI ALLA CARBONARA
Ingredients
6 rashers unsmoked streaky bacon, cut into narrow strips. I usually have unsmoked back bacon.
1 large clove garlic, peeled and crushed
15ml butter
30ml olive oil
75ml white wine
150g long pasta, spaghetti or linguine
2-3 eggs,
Grated pecorino
Grated parmesan
(I often end up using whatever cheese is available, often a mix of parmesan and cheddar that works very well)
30ml double cream optional but very tasty
Freshly ground black pepper
30ml parsley finely chopped.
Serves: 2
Method
Put the oil and butter into a frying pan, heat to medium add garlic.
Fry until beginning to cook.
Add sliced bacon and cook until bacon begins to brown. Adjust heat as necessary.
Add white wine and let cook down.
Beat eggs and add enough of the cheeses to get a thick grainy texture. In other words plenty of cheese. Season with pepper.
Boil a large pan of water, salt and olive oil, add pasta when boiling.
Once pasta is cooked, strain and return to the pan.
Off the heat add egg mixture.
Stir pasta and egg over a low heat until cheese melts and sauce starts to thicken, ensuring the eggs begin to cook.
Once sauce has a good consistency, add the contents of the bacon pan and parsley, toss together.
Divide between 2 warm bowls.
To get fancy with the pasta, as in the picture. Roll it around a carving fork, slip off into the bowls. Pour over remaining sauce, top with bacon in the garlic and wine sauce.
