Spaghetti Carbonara, Re-visited*

Classic Spaghetti Carbonara

Classic spaghetti carbonara: one of my absolute favourites. You can’t go wrong with bacon & cheese, and it’s also quick to make. Tops 45 minutes for prep and cooking maybe? What do you think?

A quick internet search suggests that the conventions are pretty much set: we need spaghetti, bacon, garlic, olive oil, parmesan cheese, egg, black pepper, and salt. I cheat a bit and add a little whole milk to the egg + cheese mixture, but that’s about it. I don’t remember which recipe I referred to initially but usually use 1 large egg to about 0.5 cup of Parmesan cheese, with extra for serving, for 2 big portions. Do use a good quality cheese and make sure you save a little of the hot pasta water for the sauce.

The only downside to carbonara is that you can’t really keep leftovers, but I guess W and I generally don’t have a problem cleaning off our plates when it comes to pasta :D.

Buon appetito!

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*Re-visited because I posted a recipe a long while back on a rather unorthodox take on carbonara with ham and spinach (my Italian friends, please forgive me)

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