Spaghetti Carbonara
Serves 4
   1 tablespoon olive oil
   500g smoked bacon, pancetta or ham, cut into thick matchsticks
   500g pasta, penne or spaghetti
   5 organic eggs, beaten
   240g Parmesan, pecorino or Cheddar cheese, finely grated
   Freshly ground black pepper
   A small bunch of parsley (tough stalks discarded), finely chopped
Spaghetti Carbonara
Heat the oil in a large frying pan over a medium-high heat, add the bacon and fry the strips until they are crisp. Bring a large pan of salted water to the boil. Add the pasta and cook for about 10 minutes, or according to the packet instructions. It should still have some bite to it. Drain well and return it to the pan.
Working fast, tip the bacon and hot fat into the pasta and mix well. Then pour in the beaten eggs and stir, just coating the pasta, but being careful not to cook the eggs. This should take no more than 30 seconds. Add two-thirds of the cheese and mix well, then add lots of black pepper.
Sprinkle over most of the parsley, give the pasta a quick stir, then dish it out straight away on hot plates, adding the rest of the cheese, a little more parsley and some black pepper scattered over each serving.

From:The Home Cookbook. By Monty and Sarah Don. Published by Allen & Unwin.

From: “Tea” by Sarina Jacobson. Published by Stirling/Capricorn Link.
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