I have seen so many versions of Carbonara and tasted a few as well..some were to die for and some quite frankly I felt like killing the chef.
I was watching Masterchef “The Professionals” last week and one of the quickfire tests they were given was to make a Carbonara in 15 mins. What an eye opener and these were chefs so it’s no wonder that some of us do not know the proper way to make Carbonara and folks that included ME!
Not any longer I set to and made one the right way…NO CREAM…..The outcome was everyone loved it!
BONUS: I had egg whites to make a Lemon/ Lime meringue pie
A good traditional Carbonara does not need cream just egg yolks and a little of the pasta cooking water.
It is a very quick meal and served with a lovely salad and a glass of vino…Perfecto!
To serve two people for a main meal.
Put the 3 egg yolks into a bowl. Then, finely grate in 40gm of Parmesan and season with pepper. Mix well with a fork and put to one side.
Take 150gm of Pancetta and cut any hard skin off….. put the skin to one side and chop the meat.
Cook the spaghetti in a large pan of boiling salted water until al dente..remove pan from the heat.
Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil., then place over a medium-high heat.
Peel a clove of garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up…..If you use ham instead of Pancetta then cook very lightly as ham already cooked so really you are just warming it through.
Pick out and discard the garlic from the pan.
Drain the pasta reserving some of the cooking liquid and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, remove the pan from the heat.
Make sure you remove from the heat as if the pan is too hot then the eggs WILL scramble.
Add a splash of the cooking water and toss well. Sprinkle with pepper, then pour in the egg mixture. The pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
Serve with a grating of Parmesan, an extra twist of pepper and a little-chopped flat leaf Parsley.
You now have an authentic Carbonara just how the Italians make it.