I really like the SORTED style of cooking, so when I wanted to make a spaghetti carbonara recently I wondered what they might have to say on the subject. As I guessed, they keep things nice and easy. This is really quick to make too. Here’s their recipe.
You can see my efforts in the photo on the right. Serve it immediately and don’t let it overcook. Remember there’s egg yolks in it, so even the slightest amount of overcooking will result in scrambled eggs with pasta.
Yes, a nice restrained spag carbonara, just about my favourite comfort food apart from Melton Mowbray pork pies and corned beef sandwiches. The usual error is to add loads of cream. I went through a phase of adding sauteed onion, garlic, chilli and thyme before I realised there’s a good reasons why Italian recipes are as they are: more usually means a horrible mess, like a palette that too many colours have been mixed on.
Hi Martin
Welcome to Not Delia and thanks for your comment. I love to cook but sometimes it’s best just to keep things simple.
I must drop by and have a look at your food blog and see what you’re up to.
By the way, I started a foodie forum a few weeks ago. See the advert for Tinned Mince, top left. There’s a place on there where we welcome food bloggers to tell us about their blogs. Hope to see you there soon.
Oops, I forgot to pick up on the point you made about a palette with too many colours. I’m also interested in art and I always say, “If you mix too many colours, you get mud”. I agree, it’s the same with flavours.
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