Spaghetti Carbonara
This famous Italian dish is quick to make, yet always tastes so good. Spinning and sucking up the spaghetti make it fun and rewarding for children to eat too.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Yield: 4 servings (suitable for freezing)
Appropriate for ages: From 2 years
1/2 pound uncooked spaghetti (8 ounces)
1/2 tablespoon olive oil
1/4 pound pancetta or bacon, diced
1/2 cup heavy cream
2 egg yolks
1/2 cup grated Parmesam cheese
Salt and freshly ground black pepper
- Cook the spaghetti in a pan of lightly salted, boiling water until al dente.
- Meanwhile, heat the olive oil in a frying pan and sauté the pancetta for three to four minutes until browned.
- In a bowl, whisk together the cream, egg yolks, Parmesan, and salt and pepper.
- Once cooked, drain the pasta and return to the saucepan. Immediately stir in the egg and cheese mixture until well combined. Add the pancetta, toss with the sauce and heat through gently (if you have the heat too high the eggs will scramble). You can thin the sauce with a little extra cream if necessary.
- Serve straightaway with some freshly grated Parmesan.
For more kid-friendly Annabel Karmel recipes, visit www.annabelkarmel.com or see her cookbooks.
Member Comments On...
Spaghetti Carbonara
1 |
It came out really bland. The kids ate every last bite and raved about it. I don't know if I did anything wrong to cause it to have virtually no taste. I'm willing to try it again but tweak it to add flavor, probably garlic and some other herbs.
6 |
even though its not the "original" its a delicious meal that can be made in a short time. But if you use bacon you can skip the oil.
My son (11 months) and my hubby loved it and so did I. Reminds me on the holidays we spend in Italy. Welcome home to Europe.
2 |
A success with the hubby and the kids (and myself)-THANKS!
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