Pasta Carbonara

On 1st to 7th July, This was Dinner

Well it’s hard to believe we are officially into the second half of the year! And what a start to the second half of the year it was. So very, very hot. It’s not often I would say this but I did NOT want to leave my office and it’s hard working air conditioning.

The train was hot, the bus was hotter. The area I live in is in the middle of some horrendous road works so there has been a lot of walking involved but today I just did not have the energy so instead I sat melting on the bus.

In terms of media, there are two things guaranteed:

  1. It will be quoted as being hotter than Tenerife/The Bahamas/The Algarve/The South of France*
  2. There will be a photo of young girls in bikinis on Bournemouth/Torquay/ Blackpool* beach (usually eating an ice cream)

* delete as appropriate

Any more?

We had shop bought fish cakes with the cheap curry sauce on Wednesday.

On Thursday we had this carbonara.


  • Finely chop a shallot
  • Grate some parmesan
  • Get eggs, bacon lardons, pasta, oil & seasoning ready


Get the pasta cooking in boiling, salted water.

Heat some oil in a pan and add the bacon. Cook the bacon until starting to crisp. Don’t stir a lot, this is the key to crispy bacon. Remove from the pan and set aside.

Add the shallot to the pan and cook until softened.

Mix the parmesan (save a little) with the eggs and some seasoning.

Drain the pasta and add to the shallot along with the bacon and the egg mixture. Stir well and this will cook the egg. Serve with a sprinkle of parmesan.


I’ve read a debate about the cream cream in a carbonara and this is the first time I’ve made it without. Nice, but I’ll use cream next time.

We went away for the (long) weekend. I did cook chicken goujons and also made a Sunday dinner which, considering I was using someone else’s facilities, I was very proud of. The rest of the weekend consisted of takeaways and ended with a burger. Cooked at home but prepared by a butcher.

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