also, carbonara. had this tonight
I've only had this once in a restaurant that has been anywhere near as good as I make it at home and that was in the south of france.

serves 2

soften a finely chopped onion in a deep frying pan. Add crushed garlic and fry for a bit. Add pancetta cubes or sliced rashers (can use smoked streaky bacon) and fry till crisp.
Meanwhile, cook spaghetti till al dente.
Beat together 3 eggs, 50g grated parmesan (or 25g/25g parmesan and pecorino) a shitload of black pepper and a load of chopped parsley.
Transfer spaghetti to pan with onion, pancetta etc. using tongs or spaghetti spoon thing. Don't drain the spaghetti!
Mix pancetta etc. into spaghetti in pan, take off the heat then add egg and cheese mixture. Stir this together. If it starts to kind of scramble the eggs, splash in some of the pasta water. you don't want it runny, but should be glossy.
Serve in heated pasta bowls (heated is fairly important)

This pisses all over any carbonara recipe that uses cream.
( Vipros. clever got me this far, then tricky got me in, Tue 21 Jul 2009, 20:58, 1 reply, 16 years ago)

This is the same recipe I use for carbonara
Lis (the other half) is lactose intolerant, so I had to find a recipe with no cream in - I love this one. Makes the best carbonara out there.
(Potty Jag har smör i min rumpspringa, Tue 21 Jul 2009, 21:02, Reply)

my other half doesn't deal with cream too well either
but even if she did, this recipe is the business
( Vipros. clever got me this far, then tricky got me in, Tue 21 Jul 2009, 21:29, Reply)