The Italians are experts at throwing some pasta into a bowl, mixing in olive oil, herbs, tomatoes, cheese - whatever ingredients they have to hand in fact and within minutes serving up a culinary masterpiece, the flavours of which immediately transport anyone lucky enough to taste it to a sun drenched vineyard beside a picture postcard Tuscan village.
This style of cooking is perfect for anyone with a family which adopts a ‘Little Shop of Horrors - Feed Me Now’ approach to mealtimes. It’s equally attractive to those people who enjoy a bit of creative cooking, but at the end of a long hard day at work just want to rustle up a meal that tastes delicious with the minimum of fuss.
Pasta in egg, bacon and cheese sauce is a simplified variation on the classic Italian favourite Pasta Carbonara. It’s ridiculously easy to make, the most novice of amateur cooks could tackle it, and takes very little time to prepare and cook. However, simplifying the cooking process for Pasta Carbonara doesn't mean that quality or taste has to be sacrificed. It's a great standby recipe when inspiration is low and time is in short supply.
In summary, this easy recipe delivers a delectable dish full of savoury Italian flavours for very the minimum of effort.
Ingredients for Quick and Easy Pasta Carbonara
- 8 oz spaghetti
- 4/6 rashers of bacon, diced into small pieces
- 2 eggs
- 3 oz grated Parmesan cheese (Grana Padano works equally well and is often cheaper)
- Black Pepper
For two people
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Preparation for Quick and Easy Pasta Carbonara
- Cook the spaghetti as per packet instructions in boiling water (usually about 10 minutes). Add a pinch of salt and a dash of olive oil to the water before adding the spaghetti.
- While the spaghetti is cooking whisk the eggs lightly in a bowl. Add the grated cheese to the beaten eggs and mix in.
- 4 minutes before the spaghetti is ready, cook the bacon pieces in their own fat in a frying pan over a low heat.
- As soon as the spaghetti is cooked, drain it and return it to the pan. Add the bacon pieces (and some of the bacon fat) to the spaghetti and mix and fold in.
- Return the pan to a very low heat and mix in the beaten egg and cheese for about 30 seconds, just until the mixture starts to set.
- Season with pepper and serve.
Cooks Tip: a refreshing dry white wine like a Chardonnay compliments this dish very nicely.
 |
 |
 |
 |
