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Scottish anchorages

Pasta carbonara by Cathie who had it from an Italian neurologist

Ingredients (for four)

 

2 handfuls pasta per person

1 egg

~ 2 tablespoons grated parmesan

1-2 rashers bacon per person, chopped into small pieces

 

Method

 

Cook pasta as per packet instructions. While the pasta is cooking, fry the bacon and prepare the other ingredients. Once pasta is cooked drain and return to pan. Throw in the bacon, raw egg, and half the grated parmesan over a very low heat and stir through until egg coats all the pasta. Serve immediately topped with further grated parmesan and black pepper.

 

Goes well with a green or tomato side salad.