I found this recipe in a book by Ruth Reichl (The New York Times's restaurant critic for 6 years), called ''Garlic and Sapphires". Great book and even better Carbonara recipe in it..the way it is supposed to be made! No cream, a few whisked eggs and loads of garlic and bacon with parmesan to top! Since this discovery, I now always make sure i have buchattini (my fave pasta at the moment), a few eggs, bacon and parmesan in stock so I can cook this all up in under 15 minutes! Plenty of fresh parsley out of the garden is a must for this recipe! So Yum! So easy and you feel better eating a version of carbonara with no cream (less calories! ;) ...does that mean it makes it ok to eat two serves?
(I will post this recipe soon - need to find the book! The recipe is so easy I know it by heart but better post the correct measurements for you!)
Recipe Update - You can find the recipe for this at this link: - http://www.ruthreichl.com/?ID=3&page=1#recipe - (Thanks to Juanita for hurrying me up to get this recipe up).
** My only addition to the recipe is that I add lots of chopped parsley to the beaten egg mixture to stir in through the hot pasta **
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