Garfer's Cookery Corner

There comes a day in the life of every blogger when the well of inspiration dries out completely. When this nadir is reached, no alternative remains but to reduce oneself to the sad ignominy of the recipe post. For this blogger, that sad day has come.
This is my version of Spaghetti a la Carbonara; and even if I do say so myself, it is pretty damn tasty.
I've had supermarket ready meal versions that are absolutely disgusting. Limp spaghetti and flaccid bits of bacon are suspended in a gloopy cream sauce that tastes of absolutely nothing.
It is simplicity itself to prepare. You mix one whole egg with two egg yolks, a generous handful of grated parmesan, extra virgin olive oil, a little butter, a splash of double cream, and salt and pepper. Set aside. Gently fry one small onion with strips of smoked bacon until the onion is lightly browned and the bacon is starting to crisp. Add a finely chopped clove of garlic a couple of minutes before the end of the cooking time.
Boil the spaghetti in well salted water for approx eight minutes. Return the spaghetti to the pan and mix in the bacon and onion mixture, stirring well. Then add the egg mixture and stir over a low heat until the egg granulates and the spaghetti is well coated. Garnish with chopped parsley and serve. Delish.
Some recipe authors claim that the egg mixture will cook in the residual heat of the spaghetti. THESE PEOPLE KNOW NOTHING. If you take that approach you will end up with a slimy sauce composed of partially cooked egg with an undertone of salmonella.
Apparently this dish isn't really Italian at all. It was produced for British troops in Italy during the war who were homesick for their bacon and eggs.