Carbonara recipe

8 oz (225 g) streaky bacon rashers, rinded and diced
8 oz (225 g) pasta (tagliatelle, spaghetti, macaroni, etc.)
3 eggs, beaten
4 oz (100 g) cheese, grated
salt and pepper
40 g (1 1/2 oz) butter

method
1. Fry the bacon in a frying pan until it is lightly browned.

2. Meanwhile, cook the pasta in boiling water until it is tender. Drain well.

3. Mix together the eggs, cheese, salt and pepper.

4. Melt the butter in the saucepan in which the pasta was cooked.

5. Add the pasta, the bacon and the egg mixture.

6. Heat gently, stirring together thoroughly, for about 1 minute. Do not allow the eggs to scramble: they should make a moist, soft and creamy coating for the pasta.