D'Open Kitchen

COOKING FOR THE SOUL

Pasta Carbonara

Recipe by

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.

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Prep Time 10

Cook Time 20

Course Main Course

Cuisine Italian

Servings servings

Calories 574 kcal

Equipment

Pot
Frying Pan
Colander

Ingredients

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

Instructions

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.

Video

Notes

for classic carbonara without cream; replace cream with 2 eggs

Nutrition

Calories: 574kcal

Keyword cream, egg, pasta

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.