Sunday is marathon day.
I’ve been training for months. But not quite as hard as I could have, perhaps. The longest run I’ve done in preparation is 18 miles. People keep telling me that’s fine: if I can do that in training, I can do the extra 8.1 miles on the actual day. I choose to believe them… I desperately want to believe them. But if the worst comes to the worst and I just can’t run anymore, I will walk, hobble or crawl over that finish line! Whatever it takes to honour the £2555 my family, friends, colleagues and blog readers have donated to Cancer Research UK.
The other thing I’ve been doing for months is eating pasta. Am I sick of it? Hell, no. I could survive on the stuff. Though perhaps not on carbonara. If I tried to survive on that, I’d get really fat, really quickly. Carbonara is a treat. One which I am having tonight, as it happens. This is how I like to make mine…
1 onion, sliced thickly
100g bacon lardons
2 egg yolks
50ml single cream
Handful of parmesan cheese
Salt and pepper
1/2 small lemon
- Fry the onion gently in olive oil until golden brown. Set aside.
- Increase the heat and fry the bacon lardons until crispy. Drain and set aside.
- Add the egg yolks, cream, a little salt and a good pinch of pepper to a bowl and whisk gently to combine.
- Cook the pasta in plently of boiling salted water. Drain and toss immediately with the cream mixture, the cheese and a little squeeze of lemon. Stir through the onions and bacon.
P.S. There’s still time to sponsor me for the Loch Ness Marathon. Just visit: