Carbonara (the countdown)

Sunday is marathon day.

Gulp.

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…

Carbonara

(serves 2)

Olive oil

1 onion, sliced thickly

100g bacon lardons

2 egg yolks

50ml single cream

Handful of parmesan cheese

Salt and pepper

175g tagliatelli

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:

http://www.justgiving.com/Wendy-Harrison