Bush Cooking by Rita van Dyk

Author:Rita van Dyk [Dyk, Rita van]
Language: eng
Format: epub
ISBN: 9781432308599
Publisher: Penguin Random House South Africa
Published: 2018-07-24T00:00:00+00:00

Spaghetti carbonara

Serves 4

A SIMPLE YET TASTY PASTA.

500 g packet spaghetti

2 tablespoons olive oil

250 g packet bacon, diced

2 cloves garlic, crushed

4 egg yolks

½ cup long-life cream

1 cup grated Parmesan cheese

salt and freshly ground black pepper to taste

Boil the spaghetti in enough salted water so that it is well covered. Cook until al dente. In the meantime, heat the olive oil and fry the bacon and garlic together in a deep pan. Mix the egg yolks and cream together in a bowl and set aside. As soon as the spaghetti is cooked, drain in a colander placed over another saucepan (retain the cooking liquid). Add the spaghetti to the bacon in the pan and then stir in the cream mixture. It doesn’t matter if a little water from the pasta gets into the pan. Use braai tongs and a spoon to mix everything together well – work quickly so that the eggs cook but don’t end up scrambled.

If it looks like the pasta is too dry, add a little of the reserved cooking liquid, one spoon as a time, so that you don’t end up with a soggy mess. Transfer the spaghetti to a serving bowl, sprinkle over the Parmesan cheese and season to taste. Serve immediately.

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