Spaghetti Alla Carbonara
|Olive oil||1 Tablespoon|
|Fresh sage leaves||4|
|Garlic||1 Clove (5 gm), peeled|
|Prosciutto ham/Lean ham||4 Ounce, thinly sliced, or smoked (100 Gram)|
|Streaky bacon||1⁄2 Cup (8 tbs), derinded and thinly sliced|
|Spaghetti||12 Ounce (350 Gram)|
|Eggs||3 , beaten (Size 3)|
|Freshly grated parmesan cheese||5 Tablespoon|
|Freshly ground black pepper||To Taste|
|Butter||2 Ounce (50 Gram)|
|Dry white wine/Vegetable stock||4 Tablespoon|
|Fresh sage||1 Tablespoon (For Garnish)|
Heat the olive oil in a large frying pan with the sage and garlic for 1-2 mins.
Add the prosciutto ham, lean ham or smoked streaky bacon, then saute for about 10 mins, or until golden brown.
Discard the sage and garlic.
Cook the spaghetti in a large pan of boiling water for about 10 mins, or until al dente - just cooked, but slightly firm.
In a bowl, mix together the eggs and Parmesan cheese, then season to taste.
Drain the spaghetti, then return to the saucepan and toss in the butter.
Add the spaghetti to the meat in the frying pan and cook for 1 min, stirring throughout.
Remove the pan from the heat, then add the egg mixture and enough wine or stock to give a smooth texture to the sauce.
Cover and leave to stand for 2-3 mins (the heat from the spaghetti will cook the eggs - they will take on a scrambled appearance).
Mix well and serve immediately, garnished with fresh sage.