Autumn Pasta Greed

Motivation to exercise always ceases when the cool change sets in. Not wanting to get out of bed, wearing thick cardigans and eating lots of pasta are common themes for me. Pasta because it's tasty, but also because it's quick and comforting. It's funny how eating tends to replace exercise in colder months. A dangerous opposite.

Anywho, a favourite dish of mine from growing up was always spaghetti carbonara. I would get so excited when dad would make it for dinner and eat 2, 3, even 4 helpings before he told me that I should stop, and I would, but always reluctantly. Traditionally the addition of cream is not as common, as the egg is the star of the show, but make sure your eggs are fresh! And if it weirds you out too much just substitute an egg for an extra 100ml of cream.

Simple Spaghetti Carbonara

Serves 4, generously

8 rashers short cut bacon
1 small brown onion
2 cloves garlic
4 eggs
dash of cream or milk
salt and pepper to taste
chopped parsley and parmesan cheese to garnish (optional)


Cut the bacon in to strips and fry with a little oil in a pan until browned, but not too crisp. I would brown mine a little more next time.

Chop the onion and garlic finely and add to the pan with bacon, fry on a low heat for a good 10-15mins so the onions are nice and soft (start heating your pasta water now). Best to avoid crunchy raw onion in your pasta.

 Meanwhile, boil the spaghetti (I used linguine because it's my favourite) in a large pot of well salted water.

While the onions and pasta cook, whisk the eggs with cream/milk and season with salt and pepper.

 Once cooked to al dente, drain and quickly place back in to the pot.

Add the bacon and onion, as well as the egg mix. Stir and let the egg slowly cook through the residual heat. If it's not doing much put it back on a very low heat and mix constantly, but make sure the egg doesn't just scramble on the bottom.

Pile generously on to a plate and eat on the sofa.