Name Carbonara sauce


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* 30 g (1 oz/6 teaspoons) butter
* 8 rashers bacon, rinds removed, cut into matchsticks
* 4 eggs
* 60 g (2 oz/ l1/2 cup) grated Parmesan cheese
* 6 teaspoons single (light) cream
* salt and pepper
* 3 teaspoons chopped fresh chives

1. In a saucepan, melt butter. Add bacon. Fry gently until cooked.
2. In a bowl, beat together eggs, Parmesan cheese and cream and season with salt and pepper. Pour onto bacon. Cook gently, stirring, until eggs are just beginning to thicken.
3. Stir in chives. Pour sauce over hot pasta, such as spaghetti or tagliatelle. Serve at once.

Serves: 4

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