Quick Spaghetti Carbonara
'Spaghetti alla Carbonara' is the Italian version of bacon and eggs; it is very easy to make. Beaten eggs, added to the spaghetti before the rest of the sauce, are cooked immediately by the heat of the pasta.
- 1 lb spaghetti or wholewheat spaghetti
- 2 tablespoons virgin olive oil
- 1 medium onion
- 8 rashers smoked bacon
- 4 oz mature Cheddar or fresh
- Parmesan cheese
- 3 eggs
- 3 tablespoons milk or 4 tablespoons double cream
- Salt and freshly ground black pepper
- 3 tablespoons fresh chopped parsley
- Preheat 4 serving plates. Bring a large saucepan of salted water to the boil and add 1 tablespoon of the olive oil and the spaghetti. Cook the pasta according to the instructions on the packet - it should be tender but still firm to the bite.
- Peel and chop the onion. Heat the rest of the oil in a frying pan and briefly fry the bacon until just cooked on both sides. Remove the bacon from the pan, leaving the cooking juices behind. Add the onion to the pan and cook for 4 minutes over a medium heat, stirring occasionally, until it softens and begins to turn golden.
- While the onion is cooking, chop the bacon into large squares and discard the rinds. Grate the cheese onto a plate, then beat the eggs thoroughly with a fork in a small bowl.
- When the onions are cooked, add the bacon squares and milk or cream to the pan and season to taste. Reduce the heat.
- Drain the cooked spaghetti and return it to the pan. Quickly stir in the beaten eggs and the grated cheese. Stir in the remaining ingredients and divide between the heated plates.
- Garnish with the parsley and extra twists of black pepper, and serve.
Calories: 846 kcal
Carbohydrates: 89 g
Protein: 32 g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 183 mg
Sodium: 529 mg
Potassium: 485 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 750 IU
Vitamin C: 6 mg
Calcium: 272 mg
Iron: 3 mg