There’s a reason that bacon and eggs continue to find favour with everyone from toddlers to teeters the world over. It’s the ultimate morning comfort food so why should it also give joy at other times in the day. Well, if you follow the lead of rustic Italians you’ll find it does….but with the added comfort of spaghetti thrown into the mix.
While too many restaurants dress up Spaghetti Carbonara with oodles of cream and cheese (always a turn off for this grown Gastrokid) here’s a simple version that draws on just Italian pancetta (bacon in my book) and eggs to create a creamy but cream-free Carbonara sauce.
Serves four. Cooking time 20 minutes
One 14oz of dried spaghetti pasta
1/4 lb of pancetta
3 garlic cloves, chopped
A few springs of flat leave parsley
parmesian reggiano to taste
salt and pepper and olive oil to taste
Cook the spaghetti in about 8 pints of boiling water and a drop of olive oil until al dente (10 minutes). Meanwhile pan fry the pancetta in a little olive oil with the parsley and garlic till cooked through though not too crispy and reserve. Wipe the pan/skillet clean. Beat the eggs as if you going to prepare an omelette.
Drain the pasta, and add it to the skillet along with the reserved pancetta. Now add the egg mixture and stir in so that it cooks and becomes a sauce but without hardening into an omelete. Serve immediately and garnish with salt, pepper and cheese.