Charcoalmakers' Pasta

A later, and much more complex version, is now known as "Spaghetti Carbonara". This was my attempt at getting back to the original. Books on the subject suggest that the charcoal makers based this on ingredients which travelled and kept well: dry pasta, Parmesan cheese, cured bacon or ham, and eggs (which come in their own air-tight container!). No cream. No complications.

And yes, pasta was around in the Far Isles period. Not only was it re-introduced from China in the fourteenth century, the Etruscans had used it long before that. For much more detail, have a look here (off-site link)

Recipe

Spaghetti, eggs, bacon, parmesan cheese

Bring a large pan of water (salted, oiled) to the boil. Add spaghetti, boil for 3 minutes. Remove from the heat, let stand for 7 minutes. (Thank you to Michael Barry and the "Crafty Cook Book" for this idea!)

Meanwhile (or maybe earlier if you're doing large quantities), chop the bacon and fry it. Beat the eggs. Grate the cheese (unless of course you bought it ready grated!) Mix the whole lot together.

When ready to serve, drain pasta, and put back on the heat.
(How do you drain enough spaghetti for thirty-odd people? Don't panic. Just tell the chief scullion to drain it, and don't look back until it's done. No, seriously, a large colander or two comes in very handy at this point, along with a scullion strong enough to lift and tilt the pot).

Stir in the eggs, cheese and bacon. The heat of the pasta will scramble the eggs in a few minutes: keep stirring!

Serve immediately. No, really, I mean immediately! Those eggs are still cooking while you're waiting!
 

Quantities

After much experimentation on family and friends, I reckon that per person you will need: Now do the multiplication.

Most recent revision 29th August 1999