For years I used to make my Carbonara various different ways. With lashings of double cream, with mushrooms, sometimes even in the oven! But since I visited Rome two years ago, and was introduced to the authentic way Italians make this famous pasta dish - I haven't made it any other way since! Using just eggs and cheese for the creamy consistency (making it so much more healthier, and STILL so creamy) this classic 20 minute recipe is a game changer...
"With just a handful of ingredients you can recreate the restaurant version of your favourite pasta dish from the comfort of your own home"
20 minute meal (prep + cooking time)
Serves two people
Cooking level: Easy
Ingredients:
3 eggs (JUST the yolk, so please separate from the egg whites)
One tablespoon olive oil
2 x Garlic cloves
Chopped pancetta (Lardons preferably, you can buy as a two pack)
Salt & Pepper to taste
Tagliatelle or Spaghetti (Fresh or dry)
Parmesan cheese/Parmigiana (Grated)
Method:
Put a large pan of water on boil (add salt)
Drizzle the olive oil into a HOT pan, add two chunks of garlic cloves (no need to chop, just press them down with a big spoon so they crack open, and just throw them in with the oil, and remember to remove before serving) When the oil is hot, add your pancetta and fry this off (5 minutes or until crispy)
While it's frying, grab a bowl and beat your 3 egg YOLKS, and mix with a handful of your grated Parmesan, add salt and pepper and set aside.
Now you can add your pasta to the boiling water, timing is key so try and follow this order, as your pasta will be ready in 10 minutes, giving you time to get everything else ready.
Now you can take garlic cloves out and throw away. Drain your pasta, but leave a tiny bit of pasta water in the pan. You can now (with tongs preferably) add your pasta to the pancetta pan. Toss all together so you coat all of the pasta. Then (IMPORTANT) remove from heat.
Once you've removed this from the heat - wait 30 seconds - and now you can add your egg mixture. It's very important for the pan not to be on heat at this point, as the eggs will scramble. This way, the egg yolks cook through the pasta heat, but stay nice and creamy!
Add a splash of cooking water (2 table spoons) mix well but gently until mixture is covered and glossy. Then add as much parmesan as you possibly can + a twist of pepper. And your done! #Perfecto!
Look good