One 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 tablespoons of cream.
40g grated parmesan cheese.
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