Spaghetti Carbonara is a meal I always remember my mum making when we were little. It is a warm and comforting dish, with a mix of bacon and egg which adds a touch of Britishness. There are many variations on the dish, you can add garlic or onion, cream or not, vary the cheese you use. Sometimes I even add peas to the mix. Once you know the basic recipe you can vary it to suit yourself and the ingredients you have in. The proportions are pretty hit and mix as well, I just tend to throw it all together without measuring. It is the perfect meal to cook when you come in from work as it is so quick and easy to prepare. A side salad perfectly compliments the dish.
As children we were always fascinated by spaghetti with bacon, it seemed a really odd combination but it works really well. My family agreed and there were empty plates all round.
Spaghetti Carbonara Recipe
- 350g spaghetti
- 100g bacon
- a clove of garlic
- 100g cheese
- 2 eggs
- 100 ml cream
- 3 mushrooms
- Cook the spaghetti in a pan of boiling water.
- While it is boiling melt the butter in a frying pan. Fry the bacon and add some black pepper. When it is nearly done add the mushrooms.
- In a jug beat the eggs and cream. Grate the cheese and add to the jug.
- When the spaghetti is cooked drain then gently mix in the egg mixture.
- Add the bacon and mushrooms and mix well.
- Season with black pepper to taste.