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Spaghetti alla Carbonara (Charcoal Maker's Spaghetti)

500g/1 lb spaghetti
5 eggs
100ml/4 fl oz double (heavy) cream
salt and black pepper
15ml/1 tbsp olive oil
25g/2 tbsp butter
200g/7 oz streaky bacon, diced
100g/1 1/4 cups freshly grated Parmesan and pecorinoa Romano cheese,
preferably half and half

Beat the eggs and cream together with a pinch of salt Heat the oil
and butter in a large pan Add the diced bacon and cook gently until
the fat becomes transparent Cook the spaghetti, following packet
directions and avoid over-cooking Drain the pasta and add it to
the large bacon pan, stir well Remove the pan from the heat and
stir in the beaten eggs and cream and a small quantity of the cheese
The eggs will coagulate as they come into contact with the hot
pasta, so you have to work quickly Stir until each strand of the
spaghetti is coated with a thick yellow cream, then add the rest
of the cheese and freshly ground black pepper to taste. Serve at

At one point, due to a shortage of pots, I did the bacon in a
skillet and added it to the pasta pot instead of the other way
around. It worked just fine. I also have a hard time finding any
hard, dry Italian cheeses other than Parmesan here in New Zealand,
so I use it exclusively. Quite often, I prepare this recipe a day
before I serve it, as it gains flavour with time.


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