Tagliatelle Carbonara For Philistines
After a tough but satisfying May Day bank holiday babysitting the girlies,
this was their choice of dinner - and I must admit it went down a storm.
Ready in bare minutes (well O.K. an hour, but it was the first time we made it and Georgina did all the work),
and chock full of creamy Philadelphian goodness - their busily masticating little faces say it all really.
Tagliatelle Carbonara with Philadelphia Cream Cheese
250g Tagliatelle (12 nests)
4 rashers (200g) thick-slice bacon
150g Philadelphia cream cheese
2 egg yolks
200ml boiling water with ½ chicken stock cube
3 cloves garlic
sun-dried tomatoes, sliced (for the sophisticated philistine)
Dissolve half a chicken (or vegetable) stock cube in 200ml boiling water.
Slice your bacon into bite-sized pieces
Peel and chop the garlic into chunks
Separate the eggs and blend the cream cheese with the yolks
Slice the sun-dried tomatoes if you're having them.
Boil a large pot of salted, oiled water for the pasta
Put the pasta in the boiling water and simmer until tender (8 minutes).
Meanwhile cook the bacon in a large oiled frying pan until starting to colour, add the garlic pieces,
and fry until done. Set aside.
When the pasta is ready, strain it and set it on one side to drain.
Meanwhile return the pot to the hob and pour in the stock and add the bacon mixture.
Reheat, then add the pasta back in and stir through.
Finally, turn off the heat, add the cream cheese and egg yolk mixture, mix thoroughly and serve,
dressed with side-salad, fresh tomatoes or anything else vaguely healthy that your children will contemplate eating for that warm five-a-day glow..
Add the sun-dried tomatoes, olives or anything else you fancy as a topping if you are adventurous!
Sit back and glory in the approval.
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