Filling. Quick. Easy. Creamy.

Food painting artwork

30 x 30cm acrylic and oil pastel on canvas. Inspired by ancient Neolithic stone carved symbols courtesy of Marija Gimbutas and a painting I saw recently full of sculptured, ripped paint (artist unknown unfortunately). And the wonderful curls and spirals of spaghetti.
 

Allegedly, carbonara is a recently invented dish which dates from the second world war. The tale goes that foreign (ie American and English) soldiers stationed in Italy were seen eating bacon and eggs for breakfast. This new dish made an impression on the Italians who developed their own regional variation, carbonara, which is basically bacon and eggs on spaghetti, in the years after the war. I don't know if this is true or not, but the story sure stuck in my head!

spaghetti for two

1 teaspoon salt

250g mushrooms, sliced

1-2 tablespoons butter

1/2 cup white wine

150-200g smoked tofu or fake bacon, cut into strips

2 eggs

3 tablespoons grated parmesan cheese

generous amount of cracked pepper

Cook the spaghetti in boiling water along with the salt. Yes, it is a lot of saly, but it really does work.

Melt the butter in a frypan. Then throw in the wine. Add the mushrooms and fry until all the liquid has gone.

Add the smoked tofu to the mushrooms and warm through.

In a mixing bowl, combine the (yes raw!) eggs, cheese and pepper.

Drain the spaghetti well and mix the pasta and egg & cheese mix thoroughly while the pasta is still very hot.

Serve the spaghetti mix into bowls and top with mushrooms and tofu.

Just right for 2.