Friday, 19 September 2008

Speedy Spaghetti Carbonara

When I've been out all day and come home tired and hungry I turn to Carbonara to satisfy the hunger pangs. Why? because it's incredibly quick and absolutely delicious, I've yet to find a single person who doesn't enjoy a good Carbonara. This simple meal of bacon, eggs, Parmesan and pasta is universally popular and the great thing is I almost always have all the ingredients at home, so there's no need to go shopping.English and American versions often add cream, Italians don't and as it's their invention I do it there way, although I can't deny the creamy version does taste good too. I've also added some courgette to mine 1. because it was lurking in the fridge and needed using and 2. because I don't like having no vegetables at all in a meal.
I learnt the trick to making a decent carbonara sauce from watching Jamie Oliver. It is important to take the pasta off the heat before adding the eggs, this prevents them from scrambling and gives you a silky smooth sauce. The other important thing to remember is to add freshly ground black pepper, lots and lots of it, this dish needs it!

Courgette carbonara recipe
Serves 4
  • 400g spaghetti or other pasta
  • 250g bacon chopped
  • 2 courgettes chopped
  • 4 eggs lightly beaten
  • Large handful of parmesan grated
  • Finely chopped parsley (optional)
  • Salt and pepper
  • Put your pasta on to boil.
  • While the pasta is cooking fry your bacon and courgettes in a large pan.
  • Once your pasta is cooked remove from the heat and toss in the beaten eggs, work quickly and make sure all the pasta is coated.
  • Add the remaining ingredients reserving a little parmesan and mix well.
  • Serve with a sprinkling of the reserved parmesan.


kittie said...

I'm with you Sam... both on not adding cream... and in needing some sort of veg with every meal!

Hopie said...

Mmm... I love the kind of recipe where I already have everything on hand! I even have some courgettes lurking as well (although I would call them zucchini ;-)).

Amanda said...

But... do the eggs, er, cook? I've always gone the longer route--mixed the eggs with some cream and simmered it to a custard before adding to the pasta. And that's only to make sure the eggs aren't raw.

Sam said...

Hopie: I'm still getting used to crazy American words! I hadn't even heard of zucchini a year ago!

Amanda: The eggs "cook" when they hit the hot pasta although they are still essentially raw. It's never really worried me, I always used to scrape out for cake batter from the bowl!
If you are concerned about raw eggs you should probably avoid this, although your solution sounds like a good alternative.

~Marielle~ la petite chef!! said...

Let me know if you want me to make a header for you :) I'll show you how to add image in replacement of the standard (boring) header!
So happy we're "adopties!" haha
I want to mention to you I lived in London for 2 years when I was very young. I remember a TON and now have become an Architect, I'm dying to get back to England! We used to live on Primrose hill and walk through the park to the zoo every other weekend... sigh... fish-n-chips :)

Foodycat said...

Love the courgette addition! Now I want carbonara for dinner.

Mookomatic said...

I have to say I maybe the only person you'll meet who so far, hates carbonara! However, the cream issue was recentley pointed out to me and I think I may prefer a cabonara without the cream, so I might try this!

mikky said...

hey, this look awesome... must taste great too... :)