Macaroni Carbonara

I find this recipe indispensable for a delicious spur-of-the-moment meal that can be conjured up from ingredients I nearly always have in the house.

Serves 2

This recipe is taken from Frugal Food

Macaroni Carbonara
 ½ lb (225 g) any supermarket macaroni
 4 oz (110 g) streaky bacon, chopped
 2 large eggs
 2 tablespoons grated Parmesan cheese
 A little oil
 Salt and freshly milled black pepper


Before you cook the macaroni, have ready a large mixing bowl which should be heated in a medium oven (gas mark 4, 350°F (180°C). Then place the macaroni in a saucepan of briskly boiling water to which salt and a few drops of oil have been added. Cook it without a lid, according to the instructions on the packet (about 12 minutes). While that’s happening, melt a little oil in a frying pan and cook the bacon – not crisply, just until the fat starts to run. Also break the eggs into a bowl, season them with salt and pepper, add the Parmesan and beat with a fork.

Now put two plates in the oven to warm, then drain the cooked macaroni in a colander, whip the hot bowl out of the oven and tip the macaroni into it. Quickly add the bacon, followed by the beaten eggs – and stir it all around speedily and deftly. Continue stirring and the eggs will soon cook and turn slightly granular from the heat of the bowl. Serve on warmed plates with a knob of butter on each serving, and have some extra grated Parmesan cheese on the table to sprinkle over.

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