Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: janeheritage on July 06, 2009, 19:40
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I am sure that most of you have got to this way ahead of me, but while I am still licking my lips and rubbing my stomach I just have to share :happy:.
As it was raining tonight (at last!) and we felt like comfort food, I decided to make us a spaghetti carbonara. This was the first time I have made it since we got our chooks - we don't indulge too often as it is so wicked.
I have eaten many spaghetti carbonaras in many places, but this was without doubt the best ever, anywhere: golden in colour, as if it were made with saffron, and full of rich, creamy, eggy gorgeousness. All the rest of the ingredients were bog stock and so I can only ascribe its superbitude to the eggs. Thank you Jean, Bessie and Enid!
Recipe - I wasn't sure where to put this on the recipes page :wacko:
Those of you committed to healthy eating, look away now!
Time to cook: about 15 min all in
For 2: 200g dry spaghetti
3 rashers smoked bacon, chopped roughly
2 - 3 eggs (we used 2 but one was a double yolker) from your own girls
knob of butter
2 dessertspoons creme fraiche (cream of any kind is fine, and at a pinch you could
do without)
handful of grated parmesan
salt & freshly ground black pepper
Cook the spaghetti according to the pack instructions and drain. Put a knob of butter on it to keep the strands separate while you do the rest.
In the same pan (save on washing up! :tongue2:) fry the bacon in its own fat until it's as done as you like it - I like little brown bits just starting to appear.
Bung the cream into the pan and break in the eggs. Turn the heat right down and stir well, as if you were making a scramble. Season with Maldon salt and freshly ground black pepper.
Add the parmesan and the cooked spaghetti. Put the heat back on low and stir until it's heated through. The eggs should not be cooked, just a lovely golden creamy sauce.
Serve onto hot plates and devour! More parmesan if you like it.
Bless your girls for their wonderful eggies :D
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That sounds delicious. I shall be giving that a try :)
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Might try that! But I thought you were going to say you used your eggs to make pasta, I do, and I don't have chooks!
Nicer taste than the dried stuff!
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Can use eggs to make pasta and no doubt that would be superb too. But tonight, I am too lazy! ::)
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Can use eggs to make pasta and no doubt that would be superb too. But tonight, I am too lazy! ::)
I use the Jamie Oliver method, woosh, wizz, bash and wind. Done! ::)
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Oh god, this one of my best dinners ever! I always do it without any cream or creme fraiche (kidding myself that it's not so bad!) just basic as that's how my pa likes it. Salty, eggy,cheesy and yummy. Just so good with your own eggs! Nic.
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Seems to me that it's bad enough for you that an extra spoonful of creme fraiche makes very little difference :tongue2:
There ought to be one of these smileys with horns and a tail! :lol: