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Anybody have one? Made it tonight but sauce a bit runny, Ros x

id like one too did by ready meal last week but it was disgustiing

Serves 1 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients ½ onion, chopped 2 tbsp olive oil 4 slices bacon, chopped 150ml/5fl oz double cream 2 eggs handful basil, chopped 140g/5oz spaghetti Method 1. Soften the onions in a pan with the oil for two minutes. 2. Add the garlic and bacon and fry for another 3-4 minutes. 3. Add the cream to the pan and then the eggs. 4. Cook the spaghetti according to the packet instructions and drain. 5. Add the spaghetti to the pan with the sauce and stir through to coat the pasta. 6. Stir in the basil and serve.

do the eggs stay part cooked or are they cooked thru cos this bit puts me off runny eggs

gawd knows, got recipe off BBC website lol ! Elaine x

Thanks, Ros

Cant remember exact ingredients as i just do it by estimation now but it is beautiful... 2 or 3 Cloves of Garlic (crushed) Grated Parmesan cheese (you can use the tub one) Mushrooms (Optional) 2 Egg Yolks 1/4 Pint of Chicken Stock, (only using 1/2 the cube) Chopped Bacon (either streaky or with fat cut off) Double Cream (add to a creamy consistency) You can prepare in advance by cutting and frying the bacon drain and keep aside, Crush the garlic (keep aside) prepare the egg yolks (set aside) and When ready to cook While cooking the pasta: make up the 1/4 pint of chicken stock and put on the heat add the crushed garlic, Bacon , Mushrooms and parmesan then blend in the egg yolks (being sure to keep stirring so it doesnt go like scramlbed eggs)and as the spaghetti is nearly ready ...put the sauce down to a simmer and blend in the cream, I Find Its Best To add All the Sauce To The Spaghetti In The Pot Until You Get It To The Consistency You Want, then serve and enjoy..........But Watch The Portions This is alway's complimented as a meal. Take Care Linda in Glasgow xxxx

I thought that Parmesan was missing from my recipe.Will try these recipes out--thanks, Ros

From www.deliaonline. com: Spaghetti alla Carbonara This is my favourite, and the very best version I know of the great classic Italian recipe for pasta with bacon and egg sauce. I used to make it with English bacon and Parmesan cheese, but now we are able to get Italian pancetta and Pecorino Romano cheese, it is a great improvement. Serves 2 Ingredients 8 oz (225 g) dried spaghetti 5 oz (150 g) smoked pancetta, cubed or sliced 2 large eggs, plus 2 extra yolks 1½ tablespoons extra virgin olive oil 4 tablespoons Pecorino Romano, finely grated, plus extra to serve 4 tablespoons double cream freshly milled black pepper First of all, cook the pasta. Meanwhile, heat the olive oil in a frying pan and fry the pancetta until it’s crisp and golden, about 5 minutes. Next, whisk the eggs, yolks, cheese and cream in a bowl and season generously with black pepper. Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino. This recipe is taken from The Delia Collection: Italian.

Sorry Ladies, But my recipe is definetelyThe Best. First.Pick up the Telephone.Second Telephone your nearest 'Italian Restaraunt' thirdly Book a table. Then 'Enjoy'. No cooking to do or shopping,and no washing up after.There,s no way you can beat that recipe. Hal. :o))))))))>

I resent paying over the odds for a pasta dish I could make for half the price. If I eat Italian it`s something I can`t make or don`t very often --eg Veal with Spaghetti Napolini--lovely. Ros