If you’ve been reading this blog a while, you’ll know that Andrew and I are big fans of anything remotely Italian. Our holiday to Rome back in 2012 was the best and we both love the food and culture of Italy.

Andrew makes a lot of great food, but one of my favourites is his amazing (and very simple to make) Carbonara…

This recipe is unfussy, quick and tasty. It makes 2 big portions.

You will need:

Parmesan (finely grated) – approximately three large handfuls!

2 eggs

Salt and Pepper

1 onion

1 garlic clove, chopped finely (optional)

2 rashers of bacon cut into strips (optional)

Mushrooms – approx 2-5, chopped

A handful of fresh parsley, chopped

Spaghetti

Directions:

~Put the the spaghetti on to boil.

~Crack the eggs into a jug, add salt, pepper and a handful of parmesan and whisk.

~Fry the onions, garlic, bacon and mushrooms in olive oil.

~When the spaghetti is cooked, drain it and return it to the pan, adding the bacon, onions and other items. Keeping it over the hob (off but still warm), stir in the egg mixture and more parmesan. Make sure you keep turning it so that the egg mixture coats all the spaghetti and doesn’t get stuck to the bottom of the pan. Add in more parmesan (another handful), a little extra seasoning and the chopped parsley while you do this.

~It will only take a couple of minutes before you see that the spaghetti is coated and the egg mixture is cooked.

~You could serve it with some garlic ciabbattas, which we made simply by slicing a shop-bought ciabbatta, drizzling with oil and sprinkling with finely chopped garlic.