Pasta Jockey…

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Spaghetti Carbonara:

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This was the first dish I ever cooked… and the eggs scrambled. Whoops, but as they say… “When you fall off the horse… the horse get going” or something like that anyway. The key is not to worry about the eggs being cooked, they will be!

Simple, quick and tasty, just the way it should be!

For two:

  • 2 eggs
  • 2 tbspns of cream
  • 2 tbspns of fresh Parmesan
  • 1 clove of garlic, finely grated
  • 1/2 pork stock cube
  • Spaghetti, Tagliatelli or Fettucini
  • A knob of butter (hee hee)
  • As much Bacon as you can handle
  • Frozen peas optional

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Directions:

This is such a simple recipe. Fry the bacon until crispy, boil the pasta for recommended time and mix cream, eggs, garlic, parmesan, stock in a bowl or mug. When the pasta is ready, drain, reserve a small amount of the water, I usually do this by draining it ‘badly’ and throwing it back in the pan with the butter. This is important as it helps the mixture not to dry up.

When the butter has melted add the egg mixture and mix thoroughly, making sure not to leave it unattended as it WILL scramble under the heat of the pasta (cue downbeat classical violin music). Serve with bacon, peas and extra fresh Parmesan on top. Eat as soon as possible… this meal is the opposite to wine and really doesn’t improve with age. On a side note, the fact that I delayed eating it by a minute to take a photo completely ruined my meal…Thanks a bunch! Why am I cursing an imaginary audience? Quite sad and self-important at the same time! Nice work…

Reflections:

If there were a Carbonara speed eating contest, I throw down the gauntlet (to whom?). For some reason this meal is the only meal that I can eat in under two minutes. Then I spend of the rest the night with indigestion. Smart moves… Ah yeah!

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