Monday, 2 November 2009

Spaghetti Carbonara

Muna's Spaghetti Carbonara

100g turkey bacon slices
150g parmigiana
3 large eggs
350g spaghetti
2 plump garlic cloves
1 tbsp olive oil
2 tbsp lemon juice (optional – I love a bit of tang in my pasta)
Store-bought crispy fried shallots
Salt and freshly grated black pepper

Put a large saucepan of water on to boil. Add 1 tsp salt to the boiling water, add the spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente.

Chop the turkey bacon into small cubes.

Beat the eggs in a medium bowl, season with a little freshly grated black pepper and set everything aside.

Squash the garlic with the blade of a knife, just to bruise it. While the spaghetti is cooking, fry the turkey bacon with olive oil and garlic. Leave these to cook on a medium heat for about 5 minutes, stirring often, until the turkey bacon is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard. Keep the heat under on low.

Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the turkey bacon and any oil in the pan, along with the egg mixture lemon juice, if using, and fried shallots. Season with salt and pepper, if necessary.

Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Parmigiana.