Cheese pasta

Spaghetti alla Carbonara 

 SERVES 4 

INGREDIENTS
350g spaghetti
1 tablespoon olive oil
1 onion, chopped
100g streaky bacon, rind removed and diced, or pancetta
1 clove garlic, chopped
3 eggs
300ml (1 1/4 cups thickened cream)
Salt and freshly ground black pepper
50g Parmesan cheese
Chopped fresh basil, to garnish

METHOD

1.   Cook the pasta following the instructions on the packet.

2.   Heat the oil in a frying pan and fry the onion and bacon for 10 minutes until softened. Stir in the garlic and fry for a further 2 minutes, stirring occasionally.

3.   Meanwhile, beat the eggs in a bowl then stir in the cream and seasoning. Grate the Parmesan cheese and stir into the cream mixture.

4.   Stir the cream mixture into the onion and bacon and cook over a low heat for a few minutes, stirring constantly until heated through. Season to taste.

5.   Drain the pasta thoroughly and turn it into a large serving bowl. Pour over the sauce and toss to coat. Serve immediately, garnished with chopped fresh basil.

 COOK'S TIP:

Italians would use pancetta, which is lightly cured but similar to streaky bacon. You can buy it in most supermarkets and delicatessens.