Spaghetti carbonara

[petrefax]

cheers for your replies guys, Petrefax, that's what i tried the other night, had a slight fauxpas as the egg cooked and so ended up with runny scrambled egg but other than that it was tasty! Will make it again soon!

practice makes perfect (as the saying goes)

glad you liked it hun

[Ferral]

Way we do it at work :

Cooked pasta to start (However much you want / need)

Throw it in a wok or pan of some sort

Add Whipping Cream as the base for you're sauce (this depends on how much pasta you have) now put on a gentle heat

Add mushrooms & Ham (Once again, depends how much pasta etc you are wanting to use)

Add Garlic (Crushed, puree or whatever type you want, puree is easiest as there is no messing about crushing it etc)

Add touch of salt and pepper (Only need a little of each to taste)

Finally add a little parmesan chees to help thicken it (Dont use to much or it overpowers everything else)

Once cream is boiling turn heat right down and let it simmer turning it often so pasta doesnt stick to pan, you will notice the cream thickening quite quickly, once its at the right consistency, thats it done.

Overall takes around 15 mins tops.

This is actually the way the head chef and myself make it at work, never been any complaints whatsoever. Looks and tastes really good. You can finish it off once in the bowls by sprinkling some chopped chives over the top for colour. Serve with Garlic Bread.

[franck]

The italian way: (well one of them )

• Large pan, loads of boiling salted water, chuck in ~300g of linguine
  
• Fry ~100g of chopped panchetta in olive oil
  
• When starting to brown add 1 clove of crushed garlic, fry off gently
  
• Beat 2-3 eggs together season with black pepper
  
• Strain pasta, place directly into frying pan, pour over eggs and on a very low flame toss the pasta to mix it all together.
  
• After about 45 secs add a small handfull of grated parmesan and continue mixing for another 15-30 secs until the egg is semi cooked.
  
• Serve and enjoy!

This produces a really simple yet light carbonara, perfection! Quite different to a restaurant dish though

btw: Thats for 2ish people

[Rave]

We did a version of petrefax's recipe last night. Fried up four rashers of smoked bacon and four finely chopped chesnut mushrooms in a pan with a load of Lidl's dried 'Herbes De Provence' mix (or whatever it's called). Then I put it to the side and cooked the pasta in the same pan. Once cooked we drained it off and added two whole eggs (couldn't be bothered straining off the white to just get the yolk), and stirred them into the pasta over a very low heat. Finally we chucked the cooked bacon and mushrooms in with a few tablespoons of cream. After I'd served up my wife's portion, I added a load of extra cream for myself.

Served up with freshly grated parmesan it was very nice. Our only mistake was using penne which was pretty unsuited to the sauce, next time I'll cough up for some tagliatelle.

[petrefax]

After I'd served up my wife's portion, I added a load of extra cream for myself.

good work fella