Spaghetti Carbonara

An uncompromising Italian defender of a dish, but still light enough on its feet to please the girls. The classic Roman Carbonara has been bastardised beyond recognition around the globe for years, not least by me.

Yet again my mother taught me this first, and the version I learned was the original sin, just pasta bacon and eggs, seasoned with nutmeg, pepper and parmesan. But after my Greek years I always put cream and mushrooms in it. When my ex and I used to roar into Zakynthos town square on the Honda Lead at midnight, we’d head for this one place where they did a fantastic Carbonara, Greek-style, dripping with krema galaktos. Lovely suppertime grub.

Also on Zakynthos, I came across the worst Carbonara in the world. The ex was working at this place, and the daytime chef was – well, put it this way, he wasn’t a chef. I ordered a Carb, and out came this mush which had shedloads of nasty cheese in it, and great big fucking chunks of….. luncheon meat! So horrible I remember it to this day. Anyway….

  • 400g spaghetti
  • 4 rashers smoked bacon
  • 100g sliced mushrooms
  • 2 cloves garlic, crushed and minced
  • 2 egg yolks
  • 1 tsp grated nutmeg
  • 250ml cream
  • salt and pepper
  • plenty of grated Parmesan

Cook the pasta according to packet instructions.

Meanwhile chop the bacon then sauté it for around 5 minutes with the garlic and mushrooms. When the pasta is ready drain it, and add to the bacon etc the cream. Get this bubbling away nicely before adding the spaghetti, and toss, stir, do whatever you have to do to get it all nicely mixed. Add the nutmeg and salt and pepper, then remove from the heat. Make sure everyone is ready, then finally add the whisked egg yolks and stir in.

This dish has to be served piping hot.

And yes, it is that simple.

Oh, yeah – vegetarians, just leave out the bacon. It won’t be as nice. I won’t keep on.