Chapter 37: Spaghetti Carbonara

Spaghetti_alla_CarbonaraOne of the cameramen I worked with was Peter Purvis who became a close friend.  One evening, we were working in St. Kilda, Melbourne and went into an Italian restaurant for a meal.  I was introduced to Spaghetti Carbonara and it has been one of my favourites ever since.

Here’s a recipe:

150g Spaghetti salt and pepper.
175g streaky rindless bacon, chopped.
3 eggs.
3 tablespoons of cream.
40g grated parmesan cheese.
40g butter.

Cook the spaghetti in boiling water until al dente.

Fry the bacon in its own fat until crisp. Drain well.

Beat the eggs with the cream, cheese, some salt and plenty of pepper.  Melt the butter in a large saucepan. Add the egg/cream mixture and stir until it begins to thicken.  Add the spaghetti and bacon, mix well and serve immediately.

Next chapter: Chapter 38: Wild Boar

© Terence Gallacher 2015.  Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Terence Gallacher and with appropriate and specific direction to the original content.

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