If the spaghetti is already cooked
then stir fry smocked bacon add double cream, let bloil slowly for 30 seconds, add black pepper and sea salt at your taste and throw the spaghetti into this mix , mix all very well for a minute and is ready to serve  spaghetti carbonara in its simplicity but delicious! A beer is always my suggested drink when comes to carbonara  |
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By (user no longer on site) OP
over a year ago
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"If the spaghetti is already cooked
then stir fry smocked bacon add double cream, let bloil slowly for 30 seconds, add black pepper and sea salt at your taste and throw the spaghetti into this mix , mix all very well for a minute and is ready to serve spaghetti carbonara in its simplicity but delicious! A beer is always my suggested drink when comes to carbonara "
All sounds great but making my own pasta first |
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"If the spaghetti is already cooked
then stir fry smocked bacon add double cream, let bloil slowly for 30 seconds, add black pepper and sea salt at your taste and throw the spaghetti into this mix , mix all very well for a minute and is ready to serve spaghetti carbonara in its simplicity but delicious! A beer is always my suggested drink when comes to carbonara
All sounds great but making my own pasta first "
I will wait for the ingredients  |
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By *rHotNottsMan
over a year ago
Dubai & Nottingham |
"Hate to be the pasta ponce but there is no cream in a carbonara.
Jus' sayin'
That's true, traditionally the carbonara sause is just eggs and cheese  "
Mines bacon, garlic, creme freshe, grated cheddar & loads of fresh basil |
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"Hate to be the pasta ponce but there is no cream in a carbonara.
Jus' sayin'
That's true, traditionally the carbonara sause is just eggs and cheese
Mines bacon, garlic, creme freshe, grated cheddar & loads of fresh basil "
Its not a Carbonara then. |
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By *eliWoman
over a year ago
. |
"Hate to be the pasta ponce but there is no cream in a carbonara.
Jus' sayin'
That's true, traditionally the carbonara sause is just eggs and cheese "
Not just eggs and cheese. Guanciale is really important for that savoury saltiness to cut through some of the richness. |
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"Hate to be the pasta ponce but there is no cream in a carbonara.
Jus' sayin'
That's true, traditionally the carbonara sause is just eggs and cheese
Not just eggs and cheese. Guanciale is really important for that savoury saltiness to cut through some of the richness. "
Indeed it does |
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By *rHotNottsMan
over a year ago
Dubai & Nottingham |
"Hate to be the pasta ponce but there is no cream in a carbonara.
Jus' sayin'
That's true, traditionally the carbonara sause is just eggs and cheese
Mines bacon, garlic, creme freshe, grated cheddar & loads of fresh basil
Its not a Carbonara then."
it’s my version & I like it |
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By (user no longer on site)
over a year ago
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6 large cloves of garlic finely grated.
A handful of fresh parsley finely chopped.
I level teaspoon full freshly ground black pepper.
50ml olive oil.
Heat gently so as to infuse the flavours then pour into the drained spaghetti and fold it through.
Sprinkle with plenty of freshly grated parmesan.
Absolutely gorgeous and cheaper than chips. Think it's called pepperonicci or something like that. |
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"6 large cloves of garlic finely grated.
A handful of fresh parsley finely chopped.
I level teaspoon full freshly ground black pepper.
50ml olive oil.
Heat gently so as to infuse the flavours then pour into the drained spaghetti and fold it through.
Sprinkle with plenty of freshly grated parmesan.
Absolutely gorgeous and cheaper than chips. Think it's called pepperonicci or something like that."
pepperoncini |
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