in ma belly.
April 20, 2011 § 5 Comments
it’s one of those days when you were just exhausted inside out, coming back from library at 11pm, numb with hunger. like HANGRY (ya know, hungry till you are angry). i was gonna make a ridiculously easy egg McMuffin, mish at the speed of light and flop straight onto bed in my jeans when i realised that there’s bacon sitting in the fridge. and you simply DO NOT ignore bacon. i also happened to pick up some fettucine a few days ago.
So ‘DEAD GOOD SPAGHETTI CARBONARA‘ was born.
(It better be good, or you could be dead.)
Imported from BBC GoodFood :D
1 shallot, finely chopped
a little butter
2 garlic cloves, finely chopped
6 rashers of streaky bacon, chopped
142ml carton single cream
25g Parmesan, finely grated
1. Boil a large pan of water and cook the pasta following the packet instructions. Meanwhile, heat a knob of butter in a small frying pan and cook the shallot, garlic and bacon for 5-7 minutes until golden. Beat together the eggs, cream, most of the Parmesan and plenty of ground black pepper.
2. Drain the spaghetti and return to the pan, off the heat. Add the shallot and egg mixtures and toss together until the pasta is evenly coated. Divide between two bowls then scatter the rest of the Parmesan over, with a grinding of black pepper to serve.
i subbed the spaghetti cause its resemblance to jaundiced noodles tends to be overwhelming. and i typically like recombinant pastas more. i also added 3 sliced mushrooms just because.
i really wish i had made a little more. stupidly thirded the recipe thinking that leftovers are generally foul and difficult to deal with. ahhh. bacon makes the world go around. and it’s one of those things that you can make to get your hubby to propose again.