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Herald on Sunday
By
Grant Allen
Spaghetti carbonara has a question mark above it. Claimed as a Roman dish, its beginnings are murky. It has been suggested it was invented by American troops stationed in Italy during World War II, trading their egg powder and bacon rations. Locals created a dish to American taste, with eggs, bacon and cheese. It then travelled back to America, where cream was added to the recipe and this form is now a fixture on Italian menus in the USA. Italians would make a version for themselves without the cream. Once the spaghetti is cooked, this comforting pasta takes little longer than two-minute noodles, but has a whole lot more food value.
Ingredients
| 400 g | Spaghetti |
| 200 g | Bacon (Main) |
| 4 | Eggs |
| ½ cup | Cream |
| ½ cup | Grated parmesan cheese |
| 1 dash | Olive oil |
| 2 handfuls | Fresh parsley, chopped |
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Directions
- Cook 400g of spaghetti (I used fresh but dried is fine) in a large pot of boiling salted water.
- While the pasta cooks, crisp 200g of diced bacon, drain on a paper towel and keep warm.
- Whisk together 4 eggs, 1/2 cup of cream, 1/2 cup of grated parmesan and a little olive oil.
- Drain the pasta and toss with the egg/cream mix, adding in the bacon and lots of chopped parsley. The heat from the pasta forms the mix into a rich soothing sauce.
- Season to your taste and serve immediately.
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