Yo mamma or yo baby mamma will love this! Marco Pierre White's Spaghetti Carbonara

 Your mother did a lot for you. She changed your diaper, wiped your nose, cooked and ironed for you. She was there when you needed her, nurturing and supporting.

 Let's be honest, the poor woman deserves a medal, or at least a meal cooked by you. And Mother's Day is only a few days away.

 Fuggetabout taking her out to some fancy restaurant. Anyone can do that. Cook the meal yourself, dammit!

 But what's an oke or okette, who spends little time in the kitchen, to cook? What's easy, quick and the equivalent of something she'd get in a restaurant?

 The most downloaded recipe on the Australian Masterchef website is Marco Pierre White's Spaghetti Carbonara. It is easy, absolutely delicious and completely failure-proof. Yo mamma or yo baby mamma will love it.

Ingredients:

Serves 4

8 slices pancetta (I used 250g of bacon)

1 x 500 g packet of spaghetti

8 egg yolks

½ cup thickened cream

Grated parmesan cheese, for serving

Salt and pepper, to taste

Method:

1.   Bring a large pot of water to a rolling boil

2.   Add one tablespoon of salt, a teaspoon of olive oil

3.   Add the spaghetti and cook, following the packet instructions as a guideline until the spaghetti is cooked but retains texture.

4.   While that is cooking fry the bacon in a pan until crispy. Once cooked you can place the pan on top of the pot in which the spaghetti is cooking to keep it warm.

5.   Whisk the egg yokes thoroughly and then add in the cream and whisk together until thoroughly combined.

6.   When the pasta is cooked drain it in a colander and toss a dash of olive oil through it.

7.   Return it to the pot. Add in the egg and cream mixture and toss the spaghetti so it becomes coated with the mixture and lightly cooked. Sprinkle over two-thirds of the fried pancetta/bacon and toss to mix in.

8.   Sprinkle some fine, freshly grated Parmesan cheese over the bottom of the serving dish. Top with the spaghetti carbonara.

9.   Sprinkle the remaining pancetta/bacon over for texture. Sprinkle with grated Parmesan. Season with freshly ground black pepper and serve at once with Parmesan on the side.

 When I cooked and photographed this dish, I made the decision to do so at the last moment and only then discovered I had no Parmesan cheese. I substituted with grated cheddar and it was still delicious.

Please be cool and share!