Spaghetti carbonara is a classic Italian dish. Its origins are obscure, but one theory says it was created by the Carbonari (the "charcoalmen"), who were a secret society prominent in the Unification of Italy. It became popular during the Second World War as American troops stationed in Italy were issued with powdered eggs, milk and bacon, which they used to barter with the local populace. Serves 2.
- 250g spaghetti
- 50g butter
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 6 rashers of streaky bacon, diced
- 2 eggs
- 142ml carton single cream
- 25g freshly grated parmesan
- salt and freshly ground black pepper
Boil the spaghetti following packet instructions.
Meanwhile, melt the butter and gently fry the shallots, garlic and bacon for 5-7 minutes until the shallots are soft and golden.
Beat together the eggs, cream and parmesan. Add plenty of black pepper and a little salt.
Drain the spaghetti and add the bacon mixture over a low heat. Pour in the egg mixture and toss until the pasta is evenly coated. Serve immediately.