Spaghetti Alla Carbonara With Cheese Recipe
Ingredients
| Spaghetti 8 bacon rashers | ||
| Olive oil | 1 Teaspoon (Leveled) | |
| Eggs | 2 | |
| Single cream | 2 Tablespoon | |
| Grated Parmesan cheese | ||
Directions
This simple but delicious combination comes from Rome and is equally good as a starter or as a main course.
Cook the spaghetti as directed.
Five minutes before it is ready, chop the bacon rashers (strips) into small pieces and fry gently in a little olive oil for 3 minutes.
Beat 2 eggs with 2 tablespoons (2 1/2 F) single (coffee) cream.
Drain the spaghetti thoroughly and transfer to a warm dish.
Add the fried bacon (and any left-over oil or fat from pan), the egg mixture and 2 or 3 level tablespoons (2 1/2-3 3/4) grated Parmesan cheese.
Toss with two forks until the eggs thicken and scramble with the heat from the pasta.
Accompany with extra Parmesan cheese.
Cook the spaghetti as directed.
Five minutes before it is ready, chop the bacon rashers (strips) into small pieces and fry gently in a little olive oil for 3 minutes.
Beat 2 eggs with 2 tablespoons (2 1/2 F) single (coffee) cream.
Drain the spaghetti thoroughly and transfer to a warm dish.
Add the fried bacon (and any left-over oil or fat from pan), the egg mixture and 2 or 3 level tablespoons (2 1/2-3 3/4) grated Parmesan cheese.
Toss with two forks until the eggs thicken and scramble with the heat from the pasta.
Accompany with extra Parmesan cheese.
Chef
