Carbonara is simple and quick to make and is never a disappointment if done in the right way. There is much debate about what actualy goes into it with bacon and cream not normally being used. However, a dash of cream adds to the silky richness and british dry cured bacon cooked till the point of utter crispness can rival any pancetta.
The key step here is the when adding the egg yolks to the pasta. When adding the yolks the pasta needs to be continually stirred to prevent making scambled eggs. After this add a dash of cold cream to lower the temperature, also preventing scrambling. If you are not feeling guilty about your weight take the dripping from the bacon and add it to the sauce to further the taste.
Time: 20 minutes Serves: 2
50 grams of parmesan grated
6 rashers of good quality bacon
3 egg yolks
150g of pasta (preferably bronze die*)
25ml of single cream
black pepper and nutmeg
1. Cook bacon under the grill or in the frying pan until crispy.
2. Cook your pasta as per pack instructions.
3. Whisk egg yolk and parmesan together and add to the cooked pasta. Ensure when adding this that you continually stir the pasta to avoid scrambled eggs.
4. Add cracked black pepper and nutmeg to taste.
5. Cut the bacon into small pieces. Mix half of the bacon and the fat from the frying pan with the pasta. Add the remaining bacon on top of the pasta once in the bowl to serve.
*Bronze die cut pasta though more expensive and harder to find has a rougher surface that means the sauce clings more to the pasta