Pease help a Receipe for Spaghetti Carbonara

amanda281, May 29, 4:24am
Have had a look most have cream in it what can I use instead of cream as I don't have any? Thanks for your help... ...

fisher, May 29, 4:35am
CabanaraRecipes all have cream. . jump in ya car and scoot down to the local dairy...

amanda281, May 29, 4:41am
Closest dairy is 1/2 hour away, will have to have it another night... bugger... ... ...

ttwisty, May 29, 4:47am
Bacon, Egg and Pasta

200 g spaghetti or macaroni
3-4 rashers bacon
4 eggs
1/4 c milk
1/4 tsp salt

Cook the pasta itil tender.
Chop the bacon finely and cook without draining in a large frypan until crisp.
Using a fork, beat the eggs with h milk, adding salt and pepper to taste.
Drain the pasta and add it to th bacon in he pan , turning it until it is coated with the bacon drippings. Pour the egg and milk mixture over the bacon and pasta and cook over a medium heat, turning the nixture with a fish slice as the egg heats through. As soon as the egg is no longer liquid, but is coating the pasta, serve.

kabbo, May 29, 5:19am
have you got a tin of reduced cream? ? ? ? ? ? ? ?

twinsforus, May 29, 7:43am
I make ours with evaporated milk sometimes.

deus701, May 29, 7:52am
You don't need cream... eggs are vital though

uli, Jun 18, 1:51am
deus701 is right - you do not need cream for an authentic S. Carbonara. However you need eggs and preferably pancetta (which can be substitited with bacon - the European "Speck" is better than the NZ water-bacon though).

The authentic carbonara is made with pancetta. If you can't get pancetta, substitute a good quality thick sliced bacon. At the heart of Italian cooking is the insistence on quality ingredients. Remain true to that and you will have a delicious adaptation.

* 5 ounces pancetta or bacon
* 2 tablespoons olive oil
* 5 eggs
* 2 tablespoons milk or light cream
* 2 tablespoons finely chopped flat-leaf parsley
* 1/3 cup mixed parmigiano/romano
* 1 pound spaghetti
* Freshly milled black pepper

Fill a 6 quart pot with salted water to boil pasta. Bring to a boil while preparing other ingredients.

Slice bacon or pancetta crosswise into half inch strips, and cook slowly in olive oil. Do not let strips burn. The bacon should be well browned, but not burnt. Keep warm over very low heat.

Separate egg whites and yolks, reserving whites for another use. Put yolks in serving bowl and mix lightly with milk or cream, parsley and the mixed cheeses.

Cook pasta to al dente (firm to the bite), about 8 minutes for spaghetti. When cooked, drain in a colander and add all at once to egg mixture. Toss rapidly until pasta is coated with eggs which will cook from the heat of the pasta. Add bacon and freshly milled black pepper. Toss again. Serve immediately.

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