my take on spaghetti carbonara

one of the most amazing pasta dishes ever created is the simple carbonara. the original dish is one that is oh so perfect as it stands, and i usually would reccommend that you use nigella lawson's recipe (click here to go to that) because it is the easiest version i have ever seen, but let's just say that my dish is a variation on the original because i was really craving it but did not have all the ingredients. (ps: nigella has the most amazing website and i have almost this child-like adoration for her that you usually have for a pop star! will elaborate more on that in another post!)

now for the recipe... you will need:

• half a packet of spaghetti
• good olive oil
• a large packet of bacon (chopped), pancetta or lardons - or macon as a substitute if you dont eat bacon
• robertson's parmesan and pesto seasoning
• half a glass of good dry white wine
• milk
• 1 egg
• black pepper

put your pasta on to boil and then all you have to do is fry off your bacon in a pan until it's crispy but not hard. add your wine into that towards the end and let the bacon soak up some of that delicious flavour. in a separate bowl whisk your egg with a little milk, black pepper and add a generous amount of the pesto and parmesan seasoning. i can't really say how much because it's really up to your taste, but if i had to measure, i'd say about 50g.

when your pasta is cooked to perfection (act quick now) drain it and add it to the bacon and wine reduction and add in the egg/parmesan mixture and toss thoroughly, dish up and enjoy :)

such perfection on a plate!