Spaghetti with Bacon and Egg Sauce (Spaghetti Alla Carbonara recipe
information
This is one of the most popular—and most delicious—of all pasta dishes. Although the eggs are added to the pasta mixture ram, the heat will ''cook'' them slightly.
ingredients
1/2 kg (1 lb) Spaghetti
40 g (1 1/2 oz) 3 Tbs Butter
125 g (4 oz) Lean bacon, chopped
3 Tbs Double (heavy) cream
3 Eggs
125 g (4 oz) 1 cup Parmesan cheese, grated
Salt and pepper to taste
40 g (1 1/2 oz) 3 Tbs Butter
125 g (4 oz) Lean bacon, chopped
3 Tbs Double (heavy) cream
3 Eggs
125 g (4 oz) 1 cup Parmesan cheese, grated
Salt and pepper to taste
method
1. Cook the spaghetti in boiling, salted water for 10 to 12 minutes, or until 'al dente', or just tender.
2. Meanwhile, melt one-third of the butter in a frying-pan. Add the bacon and fry until it is crisp. Remove from the heat and stir in the cream. Set aside.
3. Beat the eggs and half of the grated cheese together until they are well blended. Stir in salt and pepper to taste.
4. Drain the spaghetti in a colander then transfer to a warmed, deep serving bowl. Add the remaining butter and, using two large spoons, toss gently until the butter melts. Stir in the bacon mixture and toss gently until the spaghetti is well coated. Finally, pour over the egg mixture and toss gently until the spaghetti is well coated.
5. Serve at once, with the remaining grated cheese.
2. Meanwhile, melt one-third of the butter in a frying-pan. Add the bacon and fry until it is crisp. Remove from the heat and stir in the cream. Set aside.
3. Beat the eggs and half of the grated cheese together until they are well blended. Stir in salt and pepper to taste.
4. Drain the spaghetti in a colander then transfer to a warmed, deep serving bowl. Add the remaining butter and, using two large spoons, toss gently until the butter melts. Stir in the bacon mixture and toss gently until the spaghetti is well coated. Finally, pour over the egg mixture and toss gently until the spaghetti is well coated.
5. Serve at once, with the remaining grated cheese.
serving amount
4-6 servings
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
