Store cupboard supper last night and since we keep our own chickens we always have fresh eggs (at least from spring to early winter). There was also some leftover cream and a pack of streaky bacon in the fridge and I was feeling very lazy so spaghetti carbonara was the obvious choice. The first time I ever made this was using the recipe below from my original copy of The Dairy Book of Family Cookery. Nowadays I do from memory and have adapted a little. I use parmesan instead of cheddar for example, but when this book was published the only parmesan you could get in England was little tubs of finely grated dust that lasted for ever and smelt of old socks. I also used double cream since that was what I had to use up but if you have a choice single cream would be better. I also heat the pasta a minute or two whilst stirring after I add the egg/cream mixture.
My boys were very happy with this meal. Quantities below serve 4 even if two of them are teen boys.
- 4 very fresh eggs
- 150ml/5fl oz single cream
- 25g/1 oz butter
- 225g/8oz streaky bacon
- 350g/12oz spaghetti
- 175g/6oz grated cheese
- salt and pepper
- 30ml/2 tbsp chopped parsley
- In a bowl beat together the eggs and cream. Heat butter in a frying pan and fry the bacon until crisp
- Meanwhile, cook the spaghetti in a saucepan of fast boiling salted water for about 8-10 minutes until tender but not soft. Drain and add to the bacon in the frying pan
- Cook for 1 minute stirring all the time. Remove from the heat and add the egg/cream mixture. Mix thoroughly. The heat of the pasta will cook the eggs
- Stir in 2/3 of the cheese and season with salt and pepper. Transfer to a serving bowl and top with remaining cheese and parsley.