Pasta Carbonara for Red Wine

The following preparation serves 4 people

Ingredients

1. 500g pasta of your choice
2. 10 thin slices Parma ham or bacon, chopped
3. 4 eggs
4. 1 cup parmesan cheese, grated
5. 250ml cream

Instructions

Cooking the Pasta - Fill a large pot with water, add salt (around 1tsp for 4 litres of water), and bring it to rolling boil (boiling that can be stopped with stirring)
Pasta sticks only when cooked in too little water so use sufficient water. Add the pasta slowly and keep stirring. Keep stirring and cook until the pasta is done. The only way to tell if pasta is cooked is to taste it – it should be firm, yet tender, with a tiny core in the middle. Drain the cooked pasta to take off the excess water.

Making the Sauce: Cook the Parma ham in a non-stick pan until crisp. Whip together the eggs, parmesan cheese and cream and then stir in the ham. Pour this sauce over the warm cooked pasta in a pan and toss gently to ensure that the pasta is evenly coated. Then cook this gently for about 1 minute or until it thickens slightly. Make sure that you don’t overcook or the eggs will begin to scramble.