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Extra creamy carbonara

publication date: Jul 19, 2011
author/source: Fiona Beckett
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The ultimate storecupboard stand-by. It really is worth investing in some fresh parmesan (or the slightly cheaper grano padano): it’s a luxury but it keeps well in the fridge and a little goes a long way. Cheddar doesn’t quite hit the spot for this recipe.

Serves 1
Time: 20-25 minutes
Cost: £1.25 - £1.50

1 tbsp cooking oil
4-5 streaky bacon rashers or 2-3 back rashers, rinded and chopped (about 75g in total)
1 small to medium onion, peeled and finely chopped
2 eggs
2 tbsp double or whipping cream
2 tbsp freshly grated parmesan or grana padano + extra for serving
75-100g dried spaghetti or tagliatelle
Salt and ground black pepper

Heat the oil in a frying pan over a medium heat and fry the bacon until the fat begins to run. Add the onion, turn the heat down low and fry for another 5 minutes or until soft. Beat the eggs and cream with 2 tbsp of the parmesan or grana padano and season with pepper and a little salt.

Cook the spaghetti in plenty of boiling water following the instructions on the pack. Once it’s cooked drain it thoroughly, saving a bit of the cooking water and return it to the pan off the heat. Quickly tip in the bacon, onion and beaten eggs and mix thoroughly so the egg ‘cooks’ in the hot pasta. Add a spoonful or two of the cooking water, add extra seasoning if needed then serve immediately with extra parmesan or grana padano

Alternatives and additions
* you could add a few frozen peas to the recipe. Pop them in once you’ve cooked the onion.
* You could replace the bacon with chopped, cooked ham - just add it to the onions to heat through
* for a veggie version fry 3-4 sliced or chopped mushrooms in place of the bacon

What to do with the rest of the cream
* Stir a spoonful into your porridge.
* Use to top fresh strawberries or stewed fruit like apples or plums
* Work some in to a mashed banana and sprinkle with brown sugar


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