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Cooking In The Fountain – Spaghetti Carbonara & Rocky Road Dessert

Pasta Spaghetti Carbonara


265 gr/ 9 oz. Lean Bacon
125gr/4 oz. Parmesan Cheese
2 Eggs, beaten
50 ml/2 fl. oz. Double Cream
½ kg/1 lb. Spaghetti
Salt, Pepper and a knob of butter.

Boil the spaghetti in salted water for approximately 9 minutes or until cooked. Chop up bacon/rasher and fry until crisp, stir in cream. Mix eggs, cheese, salt and pepper together. Drain spaghetti and toss in butter. Stir in bacon and cream mix, then the egg mix. Stir until eggs are cooked and spaghetti is coated with mix. This amount serves about four people


337g/ 12 oz. Chocolate Digestive
150g/6oz. Milk Chocolate
150g/6oz. Butter
Small amount of double cream
Chopped Marshmallows, Raisins, Cherries, 25g/1oz. of each.

Line an 8 inch shallow Baking Tin with greaseproof paper. Break biscuits into small pieces in a mixing bowl. Add marshmallows, raisins and cherries. Gently heat chocolate, add butter and cream, stirring until ingredients have melted. Pour chocolate over biscuit mixture, making sure it is all coated in chocolate. Pour mixture into baking tin and leave in fridge until set.

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One Response

  1. jacques delors says:

    Please comply with Directive 71/354/EEC and cease the use of imperial measurements.



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