(view translation)

Carbonara

Comhábhair

Spaigití - 400g
Ola olóige - Spúnóg thábla amháin
Bagún stríocach, mionghearrtha - 200g
Gairleog, brúite - 2 phíosa
Uibheacha - 3 cinn
Uachtar dúbailte - 75ml
Parmasán, mionghrátáilte - 50g
Salann agus piobar

Modh

Grioll an bagún go dtí go bhfuil dath órga air
Cócaráil an spaigití i bpanna uisce goirt.
Anlann – bris dhá ubh isteach i mbabhla, scar an buíocán ón tríú ubh isteach i mbabhla eile.
Cuir an buíocán leis na huibheacha eile agus buail le chéile iad.
Cuir isteach an t-uachtar agus an parmasán.
Cuir isteach an ghairleog.
Blaistigh le salann agus piobar.
Síothlaigh an spaigití agus caith ar ais isteach sa sáspan te é agus bain den teas é.
Cuir an bagún le meascán na n-uibheacha.
Doirt an meascán thar an phasta agus measc go maith é.

(view translation)

Carbonara

Ingredients

Spaghetti - 400g
Olive oil - 1 tbsp
Streaky bacon, chopped - 200g
Garlic cloves, crushed - 2
Eggs - 3
Double cream - 75ml
Parmesan, finely grated - 50g
Salt and pepper

Method

Grill bacon until lightly golden.
Cook spaghetti in a pan of salted water.
Sauce - crack 2 of the eggs into a mixing bowl, separate the yolk from the third egg in a separate bowl.
Add yolk to other eggs and beat together.
Add cream and parmesan cheese.
Add garlic.
Season with salt and pepper.
Drain spaghetti and tip back into the hot saucepan off the heat.
Add bacon to egg mixture.
Tip the mixture over pasta and toss thoroughly.

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