Spaghetti Carbonara

In Spain they tend to make Carbonara with cream, onion, bacon, even mushrooms, which is far from the traditional Italian recipe, which is a simple sauce made out of three basic ingredients: eggs, cheese and bacon.

Preparation time: 20 minutes
Difficulty: Easy

Ingredients (2 people)

  • 200g pasta (preferably spaghetti)
  • 50g bacon (or Panceta)
  • 2 large eggs
  • 40g Parmesan cheese (or Pecorino)
  • 1-3 garlic cloves, peeled and crushed with the palm of your hand
  • Olive oil, salt and black pepper

Method

Bring a large pan of water to the boil.  Cut the bacon (or panceta) into small pieces.  Heat some olive oil in a frying pan and fry the garlic until golden.  Remove the garlic and then fry the bacon until starting to turn crispy.  Remove the bacon with a slotted spoon and reserve on kitchen paper to remove excess fat.
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SPAGHETTI CARBONARASPAGHETTI CARBONARASPAGHETTI CARBONARA
Beat the egg yolks in a bowl and add the grated cheese.  Season with salt and pepper.  Some people use the whole eggs (or only half of the egg whites), but I prefer to use just the yolks. You can reserve the whites for a dessert.
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SPAGHETTI CARBONARA
When the water boils, add salt to taste and cook the spaghetti according to the packet instructions.  Strain.  Whilst the pasta is still hot, mix it together with the egg yolks and cheese mixture, at which point the yolks will cook with the heat of the pasta alone and give the finished dish its characteristic shade of yellow.  Add the bacon and serve with grated cheese.

I sometimes mix the egg yolks with grated Gruyere or Cheddar cheese and reserve the Parmesan for sprinkling over the finished dish.  I also tend to add some Greek yoghurt or cream to the egg yolks!!
SPAGHETTI CARBONARA

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