Cheriann n Conran with Carbonara!

Spaghetti Carbonara

Who can wait to gobble down the homemade creamy carbonara…

8 ranches of bacon

4 eggs, beaten
50g parmesan, grated

300ml heavy cream

500g spaghetti

sea salt and pepper

• Cut bacon in strips. Pan-fry in hot pan until crisp and lightly browned. Set aside bacon on paper towel and reserve the pan.
• Mix beaten eggs with parmesan and cream then incorporate the bacons.
• Cook the spaghetti to a large pan of boiling salted water until al dente, about 8 minutes, then drain. Reserve some of the starchy water in case we need it for the sauce. Toss the hot spaghetti over the reserved pan to coat with the bacon bits.

• Remove the pan from heat, pour the sauce over the hot spaghetti in a large pot and stir quickly to thicken the sauce. Be sure the eggs are thickened but not scrambled.  
• If the sauce looked too watery, bring the pot back over medium fire and continue to stir quickly for not more than ½ a minute. Again bring the pot away from heat and continue to stir to a desired consistency. If the sauce turned out to be too thick, splash some reserved starchy spaghetti water to bring it to the right creamy texture.
• Season with salt and pepper.

Tips: It is important to stir the sauce over the pasta on and off the heat to avoid the eggs turned into scramble.