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Spaghetti alla Carbonara
Easy pasta dish for hurried dinner preparations for unexpected guests
Olive oil (extra virgin) - 1 tsp
Half cup of bacon
Garlic - 2 cloves, minced
Red pepper - 1 tsp crushed
Eggs - 3 large
Chicken broth - ¾ cup
Whole wheat spaghetti – half a kilo
Broccoli - 2 ½ cups
Parmesan - 1/3 cup, freshly grated
Salt to taste
Freshly ground pepper – ¾ tsp
A pot of water
Non stick skillet
Cook the pasta in a large vessel of water with a tea spoon of olive oil so that the pasta doesn't stick. Drain and keep aside.
Heat the olive oil in a medium sized non stick skillet on medium heat. Add bacon and stir for about 2 min. Add the crushed pepper and garlic. Cook ingredients, stirring for 30 seconds. Take off the skillet from heat.
Beat eggs with chicken broth and pepper.
To the pasta now, add the broccoli, bacon and the egg sauce and stir well. Take this out on a serving bowl, season with salt and freshly crushed pepper. Grate Parmesan over the serving. Serve hot with garlic bread.