Carbonara is a very classic and traditional pasta dish of Italy. It is made using eggs, cured pork fats and hard cheese and seasoned with black pepper. The traditional recipe doesn't call for cream however I like to add cream for a cheat version to make heavy.
- 400 grams Pasta Fettucine, Spaghetti is most common
- 2 cloves Garlic Thinly sliced
- 3 qty Eggs
- 150 ml Cream
- 200 gram Smoked Bacon or Pancetta or better still Guanciale
- 60 grams Pecorino Cheese Or grana pardano cheese
- 60 grams Parmesan Parmigiano Reggiano
- Black Pepper
- Olive Oil optional
- Some Chopped Parsley
Put on a large pot of boiling water (roughly 4 litres) and bring is to a raging boil with about 2 tbsp of salt. And cook the pasta to little before al dente. See direction on packet.
On a large frypan with sloping sides on medium heat, add lardons of bacon and fry until golden brown and add in pepper liberally. Then add in garlic and continue until garlic is golden brown.
Add in the pasta and cook then egg slurry (Eggs + Cream + 50 grams Pecorino + 50 grams Parmsan) and reduce to medium low heat, cooking the pasta and sauce to consistency.
Plate up when ready, and garnish with the extra cheese, parsley, pepper and olive oil if required.
- for classic carbonara without cream; replace cream with 2 eggs