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Spaghetti Alla Carbonara With Cheese

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  Spaghetti 400 Gram
  Bacon rashers 8
  Olive oil 1 Teaspoon (Leveled) (Little Required)
  Eggs 2
  Single cream 2 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

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.

Recipe Summary

Main Dish

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