Pasta carbonara has been the “definition of happiness for me”. Indulgent and delicious it has a super simple recipe. All what you need to get right is the carbonara sauce and everything else falls in place. The carbonara sauce is made with egg, pancetta/bacon, good old Parmesan, olive oil and the oh so important salt and pepper.
I will give you the recipe and then leave it to you to try and let me know how it all came out. Believe me when I say that you won’t get the sauce right on day 1. It takes some amount of practice to progress from the curdled messy sauce to a rich creamy texture.
Recipe:
Let the bacon/pancetta and garlic cook in olive oil until it becomes crispy. Avoid the temptation of popping those super yummy bacon strips in your mouth while cooking as you may have very little left at the end (personal experience) 😬. Once done keep it aside.
Take a bowl and beat in the eggs, 3-4 eggs and then mix the parmesan. The quantity of the parmesan should be left on the individual or that is what I think. Focus on the texture. Add some beat some and see how creamy it gets. The moment you get your desired texture, that is it.
Move your boiled (al-Dante) pasta to a bigger pot. Save some pasta water as it’s a saviour if things go wrong 🙄. Add bacon and garlic. Make sure your pasta is hot for the sauce to settle as it’s the lovely heat that will help the the eggs to turn into the magical creamy sauce. Mix the pasta with the bacon and garlic. Now comes the tricky part. Add the beaten mixture of egg and cheese and toss and toss till it all combines. Add some pasta water to make it a little wet. And you are done. Your glossy, glorious pasta carbonara is ready to be served. Garnish with some salt, pepper and extra Parmesan cheese. Dinner of my dreams ❤️
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