SPAGHETTI CARBONARA

"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers." - Laurie Colwin

This is a classic Italian dish where the ingredients come together simply and beautifully. The creamy egg and cheese sauce sprinkled over with pepper and crispy bacon is divine. Just some things I'd like to point out though - first, since there are so few ingredients it's very important you use good quality, flavourful cheese and fresh ground pepper or you'll end up with a bland, soggy mess. Second, since the eggs used in the pasta sauce aren't totally cooked I would worry a little about putting this together during the Indian summer so use good, fresh eggs. Last, to make absolutely sure the flavours are as per your taste check the seasoning at every stage.

Serves 4

Adapted from Tyler Hamilton

 
 

What you’ll need:
 

1 packet spaghetti (usually about 400 gm)

6 – 8 tablespoons heavy cream

4 eggs

2 chopped onions

¼ cup grated Parmesan cheese

¼ cup chopped fresh parsley (or use dry parsley but then you’ll only need about 3 tbsp)

10 bacon slices (cut into thin strips)

Salt

Pepper

Olive Oil
 

How to:
 

1. Boil the pasta till al dente.
 

2. While the pasta is boiling, fry the onion and bacon in about 2 – 3 tbsp of olive oil till the bacon is crisp.
 

Note: If you’re using dry parsley then add it to the onion and garlic and cook it.
 

3. In a large serving bowl, mix together the salt, cream, cheese and eggs. Add the onion and bacon mixture (with all the fat that it releases on cooking).
 

4. Once the pasta is cooked take a ¼ cup of the water the pasta has boiled in and add that to the cream mixture in your serving bowl.
 

5. Drain the pasta and then add it to the serving bowl with the remaining ingredients. Give everything a good toss and then invert a heavy plate on top of the pasta to trap in the heat.
 

6. Let the pasta set for 5 minutes. Add black pepper, grated cheese and fresh parsley and serve.