Spaghetti carbonara (Angela Hartnett)

(serves 2)

250g dried spaghetti
3 tbsp olive oil
200g streaky bacon, in horizontal strips
1 small leek, washed and finely chopped
1 clove garlic, crushed
Pinch of dried chilli
100ml double cream
2 medium eggs
Sea salt and pepper
Handful of parmesan shavings
1 tbsp flat-leaf parsley, chopped

Add the spaghetti to a large pan of salted boiling water, stir after a minute, then cook as instructed on the packet.

Gently heat the oil in another large pan, add the bacon and cook it until it starts to colour. Add the leek and garlic and saute for about 5 minutes, without colour. Sprinkle in the dried chilli, remove the pan from the heat and leave to one side.

Beat the cream and eggs together with a fork.

When the pasta is ready, toss in a colander to remove excess water.

Put the bacon and vegetables back on a gentle heat, then add the pasta, eggs and cream. Remove from the stove and allow the residual heat to cook the eggs.

Season with salt and pepper and finish with the parsley and parmesan.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: