Pasta carbonara (Pasta with pancetta and eggs)

By admin
15 April 2011

Serves 4.

“Years ago when I was a political reporter there was a restaurant near parliament in Cape Town that served the most wonderful pasta,” he recalls.

Find love now! Click here. “I think they used a recipe like this one – one of my own concoctions.”

Steer clear of this dish if you have high cholesterol or want to avoid rich dishes. You can use yoghurt instead of cream but the result is not as good, André says.

500 g pasta (spaghetti, fettuccine, tagliatelle or your favourite pasta) 45 ml (3 T) olive oil 4 spring onions, chopped 3-4 mushrooms, thinly sliced 150 g pancetta or bacon, chopped salt and freshly ground black pepper to taste 2-3 eggs 350 ml fresh cream (or half yoghurt for a less rich result) 125 ml (½ c) or more grated Parmesan cheese

Cook the pasta according to the packet instructions.

Drain and set aside.

Heat the oil in a large heavy-bottomed saucepan and sauté the spring onions and mushrooms for about 1 minute.

Add the bacon and stir-fry for another 3-5 minutes or until crisp.

Remove the saucepan from the heat.

Add the pasta to the onion and bacon mixture in the saucepan and return it to the heat to keep warm.

Season with salt and pepper to taste and remove from the heat.

Whisk together the eggs, cream and half the cheese until the mixture is creamy and pour it over the pasta.

The heat from the pasta will cook the eggs and heat the sauce.

Return the pan to the heat for about 1 minute.

Serve immediately with the remaining cheese.

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