You can use any type of pasta for Carbonara. Farfalle: Boe-tie or butterfly, Spaghetti, Ravioli, or Fettuccini. My favourite is Fettuccini for no particular reason. Once you have used this method of preparing Carbonara you won’t want to use any other.
This recipe makes enough for a hungry family, you might like to reduce the quantities.
12 rashers bacon, cut into 1cm / ½ inch pieces
2 tablespoons chopped parsley
90g grated parmesan cheese
pepper to taste
Cook pasta, drain, and keep warm. Reserve half a cup of the water in which the pasta was cooked. You will need this for later.
Cut bacon into 1cm/½ inch pieces and fry bacon until crisp, leave in the pan.
Beat eggs, add cheese, parsley, and pepper. Mix well.
Take the bacon off the heat as you don’t want scrambled eggs; add the cooked pasta to the pan of bacon then add the egg mixture and the half cup of water you reserved from the pasta. Don’t worry that the water will make the dish runny, it will soon become thick and creamy as you mix.
Mix well and serve immediately.