this is one of my favourite pasta user uppers. can’t recommend it highly enough. though often use one of the other italian hard cheeses as think good parmesan is overpriced.
as an aside… to prevent rashers curling when cooking i put them in the freezer for 5 minutes or so prior. sounds crazy but works.
If you retain a little of the cooking liqour from the pasta, you can use it to thin out the sauce if it gets a little too thick. Make sure that the pasta isn’t hot enough to scramble the egg.
Wednesday 25 February, 2009 at 4:32 pm
this is one of my favourite pasta user uppers. can’t recommend it highly enough. though often use one of the other italian hard cheeses as think good parmesan is overpriced.
as an aside… to prevent rashers curling when cooking i put them in the freezer for 5 minutes or so prior. sounds crazy but works.
Thursday 26 February, 2009 at 10:04 am
If you retain a little of the cooking liqour from the pasta, you can use it to thin out the sauce if it gets a little too thick. Make sure that the pasta isn’t hot enough to scramble the egg.
Thursday 26 March, 2009 at 9:07 pm
I’ve just tried this recipe, used tagatelli pasta instead of spaghetti. its very quick & easy, and best of all its absolutely delicious.
Tuesday 31 March, 2009 at 12:47 pm
Tried this last yesterday ………… wow !!
If you you looked this recipe up, you have to try this. Delicious!
Thursday 14 May, 2009 at 3:33 pm
mmmmm I’m convinced. Just stumbled on this website, it’s class!
Friday 12 June, 2009 at 7:31 pm
unreal recipe, we love it.. im the best chef in the world !!!