NO CREAM CARBONARA
Serves 3 - 4
You may or may not be surprised to know that traditional carbonara doesn’t actually have any cream. Instead, the sauce is made from egg yolk and Parmesan cheese. It takes about as long to cook as it does to boil a pot of water and cook some spaghetti.
This traditional way of making carbonara is one of the dinners to make when you really don’t feel like making a meal. When you’ve had a long day, there’s not much in the fridge, and you’d just rather land on the couch without moving for at least a week. Enjoy!
For this recipe, you’ll need a chefs knife, chopping board, frying pan, and measuring spoons.
4 egg yolks
100g finely grated Parmesan cheese
1 tablespoon garlic infused extra virgin olive oil
100g streaky bacon
A sprinkle of parsley and basil
Salt and pepper to season
Step 1: Bring a large pot of water to boil and salt heavily. At the same time, dice your bacon and heat a frying pan over medium-high heat
Step 2: Add your pasta to the water and cook per the packet instructions. Also add the bacon to the pan and cook until golden while your pasta bubbles away. Don’t worry about adding oil as the bacon fat will render and assist to grease the pan. When the bacon is cooked, set aside on a plate lined with paper towel to drain the excess fat.
Step 3: Combine your egg yolks and Parmesan cheese using a fork in a small bowl and season with salt and pepper.
Step 4: When your pasta has finished cooking, turn off the heat and reserve about a mug-full of the pasta water and set aside. Drain the remaining water and return your pasta to the pot.
Step 5: Slowly add the Parmesan cheese and yolk mixture, stirring consistently to combine. If you go too fast the eggs will scramble so take your time.
Step 6: Continue stirring and add the pasta water until the bottom of the pot has a thin lining that looks like cream.
Step 7: Add butter and olive oil, and bacon and stir until the butter is melted.
Step 8: Divide the pasta between 4 dishes and top with prosciutto, herbs, salt and pepper.