Spaghetti Carbonara

Name: Spaghetti Carbonara
Yield: 4 servings
Ingredients: 125 g bacon in Thin Slices; 250 ml cooking cream; ½ tsp coarse salt; ½ tsp Freshly pepper; 2 eggs; 175 g Grated cheese; 550 g tomatoes in Slices; 1 Small white onion in Thin Rings; 2 tbsp Fresh oregano; 1 pinch coarse salt; 1 pinch Freshly pepper; 3 litres water; 1 tbsp coarse salt; 400 g Dried White pasta (such as spaghetti)

Spaghetti carbonara - almost like sitting in an Italian restaurant ... just with a little less fat.

Ingredients

Carbonara

Bacon in Thin Slices	125 g
Cooking cream	250 ml
Coarse salt	½ tsp
Freshly pepper	½ tsp
Eggs	2
Grated cheese	175 g

Tomato Salad

Tomatoes in Slices	550 g
Small white onion in Thin Rings	1
Fresh oregano	2 tbsp
Coarse salt	1 pinch
Freshly pepper	1 pinch

Spaghetti

Water	3 litres
Coarse salt	1 tbsp
Dried White pasta (such as spaghetti)	400 g

Instructions

Step 1

Put the bacon slices in a cold pan and fry them - first for 2 minutes on a high heat and then with a moderate heat until golden and crispy. Let the bacon drip onto a paper towel and then cut the crisp bacon into smaller pieces.

Step 2

Wipe the pan off. Add cream, salt and pepper to the pan and bring to a boil.

Step 3

Mix the eggs and 75 g of the cheese together in a bowl.

Step 4

Mix tomatoes, onions and oregano together. Sprinkle with salt and pepper.

Step 5

Whilst boiling the water, add salt to a large, thick-based pan. Cook the spaghetti for 8-10 minutes until it is tender without being soft.

Step 6

Drain the spaghetti into a colander and then return it to the pan. First pour in the hot cream and then bacon and egg cheese mixture into the spaghetti. Taste.