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Pasta Carbonara

Name: Pasta Carbonara
Prep time: 10 min
Cook time: 20 min
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

Recipe by

Trish yee

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 mins

Cook Time 20 mins

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.

Notes

for classic carbonara without cream; replace cream with 2 eggs

Nutrition

Calories: 574kcal

Keyword cream, egg, pasta

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