Cooking With Richard

Spaghetti Alla Carbonara is Italian bacon and eggs. Fry the bacon (or pancetta), with onions and garlic if you like. Meanwhile, cook the spaghetti. Right at the end, after the spaghetti has been drained, but while it’s still hot, we mix in the bacon, raw beaten egg and cheese. The egg cooks lightly in the pasta (don’t heat it!), and it’s served immediately with some chopped parsley.

It’s an elegant and simple recipe which you can make in 15 minutes or so. But will it work with our Spanish cured jamon instead of bacon/pancetta, and even more daringly goat’s cheese? Find out later when I try it!

Update 1: Preparation

Update 2: Parsley from our garden

Update 3: The result!

Update 4: The conclusion

The Spanish ham is delicious, but the goat’s cheese doesn’t really work in this meal. Nevertheless it’s one I’d make again, probably substituting parmesan for goat’s cheese.

This entry was posted on Monday, June 12th, 2006 at 6:55 pm and is filed under photos, food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.