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How to make Spaghetti Carbonara

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Spaghetti carbonara is one of the simpler and tastier of Italian pasta based dishes. Whilst it is true that every chef and cook book has a slight variation on this classic recipe the taste of a carbonara is unmistakable - a creamy mouth-watering taste sensation! It will impress friends and does not take much effort or time to cook. Perfect for a dinner party in a hurry! This receipe however is for serving one.
What you'll need: 
handful of spaghetti
100 ml small pot of double cream (use two thirds)
1 clove of garlic
2 slices of smoked bacon or pancetta
salt and pepper
parmesan cheese (for light sprinkling)
an egg
chopped parsely (for light dressing)
Finely chop the bacon into half inch strips (alternatively use pancetta). Bring a large saucepan of water to the boil and put in the spaghetti - boil for about 10 mins but obviously check the pasta instructions. You can use penne if preferred.
Once the spaghetti is on the boil use the time to cook the bacon strips. Put two table spoons of cooking oil or a knob of butter into a frying pan and put the bacon in. Do not overcook - so the bacon is still a little soft and not over crunchy by the time the pasta is ready. Add the crushed or finely sliced garlic clove to the bacon whilst cooking for extra flavour.
In a bowl add an egg to the double cream, but note this is not strictly neccessary as the cream delivers flavour as a sauce on its own when cooked lighlty. Pour the cream onto the bacon and let it heat up but when it begins to bubble take off the heat. Add salt and pepper.
Drain the pasta when ready and add the spaghetti to the bacon, cream (and egg, if used) mixture. Stir together and add a sprinkling of parsely.
Add a light coating of parmesan cheese and serve up.
Sometimes this dish has an egg yoke served in half an egg shell in the centre of the plate upon heaped spaghetti and with other receipes the fat of the bacon is dripped over the spaghetti and cheese is added which melts around the pasta. The above resipe is one version of a dish that anyone can make and enjoy.
Proportions - be sparing with cream or it maybe too rich.
Parmesan is best not melted but sitting on top of the dish.
Don't overcook the bacon.
Don't overcook the cream.



How many does this dish serve?

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