Spaghetti Carbonara

This is one of those “Help! There’s nothing in the cupboards…what am I going to cook for dinner?!” meals that tastes as though you’ve spent hours slaving in the kitchen. It’s easy and quick, not to mention relatively cheap and relatively healthy.

If you don’t have any bacon or ham (or if you want to make a vegetarian version), you could sauté chunky slices of mushroom instead. It wouldn’t be “traditional”…..but neither are the sun-dried tomatoes, so I won’t tell!

Spaghetti Carbonara – serves 4

2 eggs (you can use just the yolks, which gives a richer flavour, or the whole eggs)
pinch of salt & freshly ground black pepper
250g spaghetti
5 bacon rashers, chopped (or torn parma ham, or shaved ham)
3 sun-dried tomato halves, diced (optional)
2T fresh parsley, roughly chopped
2T fresh chives, roughly chopped
1/4c parmesan cheese, grated
5-6 drops tabasco sauce

Break the eggs lightly with a fork and season.

Sauté bacon until lightly browned, and set aside. If using parma or shaved ham, you can skip this bit!

Cook and drain spaghetti.

Combine all ingredients in a large bowl and toss so the egg mixture is cooked by the heat of the spaghetti.

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