Cheese, Egg, and Cream Based Recipes - Wraysbury Carbonara

Ingredients                                                                            

• 225 g/8 oz spaghetti

• 60 ml/4 tbsp olive oil

• 4 rashers (slices) streaky bacon, rinded and diced

• 1 onion, finely chopped

• 1 garlic clove, crushed

• Salt and freshly ground black pepper

• 2 eggs

• 60 ml/4 tbsp milk

• 30 ml/2 tbsp chopped parsley

• Grated Parmesan cheese

---

Method:

1. Cook the spaghetti according to the packet directions. Drain and return to the pan.

2. Meanwhile, heat the oil in a small saucepan. Add the bacon, onion and garlic and fry (sauté) for 1 minute, stirring.

3. Add a little salt and a good grinding of pepper, cover and cook over a gentle heat until the pasta is cooked.

4. Add the mixture to the spaghetti and toss well. Beat the eggs with the milk and add to the pan with half the parsley.

5. Stir and toss over a gentle heat until lightly scrambled but still very creamy.

6. Spoon on to warm plates, garnish with the parsley and lots of grated Parmesan cheese.