So a carbonara isn’t exactly the most exciting dish for my return to this blog, after failing to post anything for several months it seems—sorry—but after a long day at work, attending anti-cuts meetings and shouting abuse at the news you don’t always want anything complicated, just something quick, easy and full of fat, so here you go.
- single cream
- parmigiano-reggiano or similar hard cheese
- pancetta, bacon lardons or streaky bacon
- spaghetti, or whatever pasta you prefer
- place the pasta in a large pan of boiling, quite strongly salted water, most of the salt will stay in the water, so you need to add quite a lot to affect the taste of the pasta.
- add a little olive oil to heavy frying pan and fry the bacon. a larger pan works better so any liquid can boil off easily, you want to fry the bacon not stew it.
- after a minute or two add the garlic, finely chopped.
- once teh bacon fat starts to crisp remove from the heat and set aside.
- next, mix the cheese, grated—it can be roughly done, as the heat from the pasta will melt it anyway—with the egg and cream and beat until well mixed.
- while the pasta is still a little al dente remove from the heat and drain. add the bacon and garlic and the wet mix and stir. you shouldn’t need any more heat at this point, there should be enough in the pasta to cook the egg.
- pour out into a bowl and serve with a fine grating of cheese, a side salad and a glass of white wine.