Spaghetti Carbonara… or my father’s version which isn’t at all.

This is an odd recipe. it was always known as Daddy’s Spaghetti in our house when I was growing up. It was about the only dish he could cook and I have no idea where the recipe came from. It’s not a creamy carbonara sauce at all but it’s quick, nutritious and tasty. This is the basic sauce recipe which will do four mouths but you can tweak the recipe to suit.

Ingredients

Spaghetti

Four eggs

Half a medium tub of Creme Fraiche (excuse the lack of accents Kat)

A couple of strips of streaky bacon (or more if you want it extra meaty)

An Onion

Four Mushrooms (you can do without these but I like them)

Pepper

Olive oil

Butter

Parmesan

Method

Put on a big pot of water for the spaghetti and add some salt.

Dice the mushrooms finely and fry them off in olive oil. Drain in a sieve and set aside.

Dice the onions and bacon finely and fry off in some olive oil.

When the bacon is starting to crisp up, add the mushrooms and turn the heat off.

Boil your spaghetti until it’s al dente and while you are doing that make some really sloppy scrambled egg with a knob of butter and the addition of the creme fraiche. Make sure you turn off the heat just as it starts to set.

This usually takes about the same time the spaghetti does.

Combine the egg mix with the bacon, and heat through for a minute or so.

Add a good glug of olive oil to the spaghetti and some black pepper, then mix in the sauce.

Serve with a some grated parmesan

Don’t be tempted to add salt to mix as it is already salty enough from the bacon and the parmesan will add more.

It takes about fifteen minutes all told and it’s damn tasty.

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