Spaghetti Alla Carbonara
|Spaghetti||1 Pound (500 Gram)|
|Double cream||4 Fluid Ounce (100 Milliliter)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Butter||1 Ounce (25 Gram)|
|Streaky bacon||7 Ounce (200 Gram)|
Beat the eggs and cream together with a pinch of salt.
Heat the oil and butter in a large pan.
Add the diced bacon and cook gently until the fat becomes transparent.
Cook the spaghetti, following packet directions carefully to avoid over-cooking.
Drain the pasta and add it to the large bacon pan.
Remove the pan from the heat and stir in the beaten eggs and cream and a small quantity of the cheese.
The eggs will coagulate as they come into contact with the hot pasta so it is very important to work quickly.
Stir until each strand of pasta is coated with a thick yellow cream.
Now stir in the rest of the cheese and freshly ground black pepper to taste.