A simple recipe that looks fantastic and tastes even better
An Italian Classic, the Carbonara has become a firm favourite around the world in all its many variations. This is a very quick Carbonara, by substituting the white sauce for crèam, we not only greatly decrease the cooking time, but, also drastically cut down the ingredients needed, whilst, creating an almost decadently rich and delicious meal, that’s sure to wow anyone you feel deserves a treat. Definitely one to make if you wish to impress.
For ease of serving it is advisable to make this dish per portion, i.e. if cooking for two use two pans, so you can simply transfer from pan to plate without the need to separate.
For a single portion of Carbonara you will need.
Pasta Carbonara
Equipment
- 1 normal sized frying/saucepan
- 1 large pan or pasta boiler as you prefer
- 1 wooden spoon
- 1 sieve for the pasta
- Pasta dish to serve
- Cheese grater or a vegetable peeler as you prefer for the parmesan
Ingredients
- Oil or a little butter for frying.
- Pancetta, bacon or a similar meat as you prefer, about three or four good strips/rashers will suffice, be sure to trim the fat if using bacon, slice into strips about a cm wide.
- Pasta of your choosing, spaghetti is a good choice; conchiglioni is excellent as the sauce tends to rest inside the shells adding to the aesthetic.
- Double crème, 100 ml’s should do the trick, if this reduces too much during cooking you can add more.
- 1 clove of garlic, crushed or chopped, fresh is essential.
- 1 egg yolk.
- Parmesan cheese, only a small amount of this is need so you can buy accordingly.
- Chopped parsley, only a good pinch but fresh is a must.
- Cracked black pepper, again only a good pinch.
Method
- First of all put your pasta to boil, make sure this is either cooked ready and sieved, or that it is very nearly ready, as it is added to the sauce pre cooked, if cooked and resting make sure you drizzle some of the oil on the pasta and shake so that it doesn't stick together.
- Pre heat the pan to a medium to high heat and add the butter, then the meat and the garlic, stir throughout. (If using bacon allow it a little time to cook before adding the garlic to ensure it does not burn.)
- Once the meat is cooked through, you will be able to see and really smell the flavour of the garlic coming out, add the cream to the pan and allow it to begin to simmer, it should be boiling slightly but not violently, the longer it simmers the thicker the sauce will become, ensure to stir throughout.
- Add the pre – cooked pasta to the pan and stir the sauce into the pasta, let the sauce heat the pasta through.
- Take the parmesan and either a cheese grater or vegetable peeler and add most of the parmesan, or to taste, it is ok to add a little, stir, taste and add more if necessary.
- Take the egg yolk and add to the pan, REMOVE FROM THE HEAT IMMEDIATELY.
- Stir the yolk into the pasta and the sauce and serve in the pre warmed pasta dish.
- Sprinkle the pepper for taste and aesthetic, sprinkle over the chopped parsley, for appearances you can sprinkle a little around the lip of the dish just to finish it off.
- If you desire add a little more parmesan, to taste, to the top of the dish, it will melt over and add to the already wonderful aesthetic of the dish.
Copyright Robert Hill. Contact the author to obtain permission for republication.
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