Spaghettini alla Carbonara

Name: Spaghettini alla Carbonara (Thin spaghetti with bacon and cream)
Yield: Serves 4-5
Cuisine: Italian
Ingredients: salt and freshly ground black pepper; 5 fl oz (150 ml) carton of single cream; 3 oz (75 g) freshly grated parmesan (or mature Cheddar) cheese; 3 egg yolks; 3 cloves of garlic, peeled and slightly crushed; 2 tablespoons (2 X 15 ml spoon) vegetable or olive oil; 12 oz (350 g) quick cooking spaghetti or other thin spaghetti; ½ glass of white wine (optional); 6 oz (175 g) lean smoked bacon, cut into ¼-inch (5 mm) strips; 1 oz (25 g) butter

Thin spaghetti with bacon and cream

Preparation info

Serves
4-5

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

Not surprisingly, this is one of the great pasta classics - it is sheer magic that it can be made so easily and taste so superb. It makes a perfect main course with salad. I could eat it at every meal!

Ingredients

2 tablespoons (2 X 15 ml spoon) vegetable or olive oil
3 cloves of

Europe
Italy
Main course
Pasta
Mediterranean

Method

Heat the oil in a frying pan and sauté the garlic until it is a deep golden colour. Remove the garlic and discard. Add the butter and bacon and cook until the bacon just starts to become crisp. Pour in the wine, if used, and boil rapidly to reduce. Remove from the heat.

Cook the pasta ‘al dente’. While it is cooking, take a warmed serving bowl and mix the egg yolks, cheese and cream in