{"id":114,"date":"2010-08-30T13:34:00","date_gmt":"2010-08-30T13:34:00","guid":{"rendered":"http:\/\/www.leilappetit.com\/blog\/?p=114"},"modified":"2011-08-07T21:08:06","modified_gmt":"2011-08-07T21:08:06","slug":"my-spaghetti-alla-carbonara-an-easy-treat","status":"publish","type":"post","link":"https:\/\/leilappetit.com\/?p=114","title":{"rendered":"My spaghetti alla carbonara – an easy treat!"},"content":{"rendered":"
It’s been a busy couple of months lately; the garden has taken control of much of my brain patterning, as has doing more writing and trying to maintain a decent level of exercise. Add in the requisite number of movies, a cute dug that likes her walks, plus eating out each week, and you’ve got yourself a busy ol’  life. Step forward the easiest dinner that seems inadvertently to have become our flavour of the summer. Pasta carbonara – but the home made version, not the creamy gooey tub of supermarket stuff. <\/div>\n
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I think this version is a healthier one as it doesn’t have any cream in it, although there is a dash of cheese. I also got to use up some of the rocket and basil that we’ve managed to grow in the garden. Success! Anyway, it’s a good quick fix for a busy night and super tasty too. It’s not the most authentic recipe, as I’ve added in onions and green stuff, but it’s delish and we’ve been scoffing it quite happily!<\/p>\n
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Ingredients for 2 ‘extra hungry’ or 3 ‘normal sized’ people<\/b>
2 small onions or around 10 shallots. Finely sliced
A good sized chunk of pancetta, cut into cubes, or bacon lardons (about 175g)
2 crushed cloves of garlic
3 free range eggs
Sprinkling of Parmigiano Reggiano, or Pecorino (or a strong Cheddar, or mature Gouda style cheese)
Salt & pepper to season
Some basil or rocket leaves, rinsed.
Olive oil<\/p>\n

Spaghetti (around 100g per person) <\/p>\n

Cooking time <\/b>
Honestly, no more than 30 mins from start to plate<\/p>\n

Method<\/b>
On the hob, put some olive oil in a pan and bring up to heat, and then add in the garlic and onions.<\/p>\n

Cook slowly for the first five minutes to allow the onions to start to caramelise, then stick the lid on the top of the pan to let them to saut\u00e9 <\/span>without burning. Cook on a low heat for a further ten minutes.<\/p>\n

Whilst doing that bring up to the boil some slightly salted water to cook the spaghetti in (it’s best if you use a non-stick pan – it’ll make sense later) . Cook the pasta for 8-10 minutes, or to your own preference.<\/p>\n

Back to the onions pan, bring the heat up a little and add in the pancetta\/ bacon to cook it.Make sure the meat ends up crispy but not burned. <\/p>\n

In a small cup or bowl, beat the 3 eggs well and add salt and pepper to season.  <\/p>\n

Once the pasta is cooked, allow to drain in a collander for a minute before returning the pasta to the non-stick pan. Add in the onions & bacon mix and the cheese, and stir through the pasta.<\/p>\n

Next, add in the egg mixture and stir around for at least a minute so that all of the pasta is coated, and this also allows the eggs to cook.<\/p>\n

Last step is to mix through the basil or rocket, and then it’s time to plate up.<\/p>\n

As a finishing garnish, some sprinkles of extra cheese and black pepper will work a treat.<\/p>\n

Buon appetito!<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s been a busy couple of months lately; the garden has taken control of much of my brain patterning, as has doing more writing and […]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19],"tags":[],"_links":{"self":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts\/114"}],"collection":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=114"}],"version-history":[{"count":1,"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts\/114\/revisions"}],"predecessor-version":[{"id":306,"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts\/114\/revisions\/306"}],"wp:attachment":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}