Posted: 16/03/2013 at 12:01
OK, so today it is pasta alla carbonara. I believe this recipe came from when the American soldiers arrived in Italy during World War 2; they were given rations of eggs and bacon and they asked the local people to cook these. So this dish was invented.
Cook the spaggetti in the normal fashion, fry some slices of streaky bacon until quite crisp, drain the pasta and return to the pan to which you have added a little butter.
Over a very low heat add 1 beaten egg per person and some single cream stir gently until egg is cooked, add the broken up bacon and some finely grated Parmesan, sprinkle with fresh flat leaf parsley and serve. I often add some cooked peas to this; it adds a bit of colour.