Artist's Palate: Spaghetti carbonara

Richard Estes'

In the September issue of Wallpaper* (W126), American painter Richard Estes tucks into a creamy, peppery spaghetti carbonara.

Here's how to make it.

Carbonara a la Buga

Serves 4 -6

500g spaghetti

water

250g bacon, fried until crisp, drained and crumbled

6 eggs

25g butter, cut into pieces

25g parmesan cheese, grated

Garlic salt and pepper to taste

Beat eggs with garlic salt and pepper in a large bowl for three minutes. Cook spaghetti in boiling water until tender. Drain quickly and mix with eggs immediately. Add butter, cheese, and bacon and toss until eggs are cooked by the heat of the spaghetti. When butter and cheese are melted, serve at once.

Note: Have extra parmesan on hand. This dish can also be prepared by heating butter in a skillet and then combing the rest of the ingredients. The eggs will be firmer but the carbonara will not be as much fun to make!

14 August 2009 | Lifestyle