Potatoes are fantastic, but also limited as they encourage a "meat and veg" plate for most of their ambition to get involved in other gastronomic delights just doesn't work that well...
Rice is wonderful but I just can't get enough of pasta! It is limitless, can be simple one day and extraordinary the next, unlike the humble rice grain, it comes in tremendous variety. It really is the business.
Yet, I still feel guilty for, perhaps, taking the easy route time after time, and looking through this blog, I can see that I definately need to start branching out more!
So I am starting a little project with myself. I have a number of vintage cookbooks in this house, with recipes from as far back as the 1300s, and so I am going to attempt a recipe from the past twice a week for the next few weeks and blog about it.
But for now, as a small farewell, here is my recipe for the classic Spaghetti Carbonara, a firm favorite in this house, and so easy to make...!
125mls fresh cream
3 large eggs
100gms ground parmesan cheese
1 tbsp Coarse ground black pepper
Chopped cooked bacon.
Cook the spaghetti as per the packet instructions. In a bowl whisk the eggs, cream, parmesan and pepper together. When the spaghetti is cooked, strain it and pop it back in the hot pan. Placing the pan back on the heat, pour in the cream mixture. Move the spaghetti around in the mix as it thickens and becomes a sauce. Serve with sprinkle of salt and bacon on top.