Spaghetti alla carbonara

  • 1 pound spaghetti
  • 6 ounce raw Italian ham or bacon slices
  • 4 medium sized eggs
  • 1/2 cup heavy cream
  • 4 tablespoons freshly grated parmesan
  • Salt
  • Freshly-ground black pepper
  • Extra parmesan to serve

  1. Bring pot with lots of water to boil - add lots of water & oil to prevent sticking. Add spaghetti - push down, stir once & cook uncovered at a fast simmer until tender - this is not likely to take more than 10 minutes - do not overcook.
  2. While spaghetti is cooking prepare baron or prosciutto. Cut meat into small strips. Cook over low heat in large casserole & increase heat at end.
  3. Break eggs into bowl - season with salt & pepper. Stir in 4 ounces of freshly-grated Parmesan and the cream. Set aside additional grated parmesan for serving on the table.
  4. When spaghetti is cooked, drain thoroughly in a colander. Remove pot from heat, add drained spaghetti, bacon/prosciutto & pour egg mixture over the top. Toss until pasta is coated.
  5. Serve immediately with a bowl of grated parmesan on the side for sprinkling.
Note: Serves 4 as a main course