A classic Italian dish consisting of pasta with bits of cured meat; pancetta or guanciale, often substituted with bacon. The name carbonara is derived from the word carbonoro meaning "charcoal burner". Thus, leading some to believe that the hearty dish was made for Italian coal miners. Pasta such as spaghetti, linguini, or fettucini is used so that the creamy sauce adheres to it. Easy and quick dish to prepare especially when pasta is not made from scratch. Paired with some salad for an irresistible and satisfying meal.
The spaghetti is cooked until al-dente (firm to the bite). Simultaneously in a separate pan, pieces of bacon are crisped down. The excess fat drained out with chopped garlic fried along with some chilli flakes for a touch of heat. Pasta added to the pan and tossed with a mixture of beaten eggs, cream, shredded cheese and freshly cracked black pepper. Simmered until the sauce thickened and evenly coating the spaghetti. In the meantime, heating the raw eggs too. Seasoned with salt and garnished with parsley leaves.
The spaghetti is cooked until al-dente (firm to the bite). Simultaneously in a separate pan, pieces of bacon are crisped down. The excess fat drained out with chopped garlic fried along with some chilli flakes for a touch of heat. Pasta added to the pan and tossed with a mixture of beaten eggs, cream, shredded cheese and freshly cracked black pepper. Simmered until the sauce thickened and evenly coating the spaghetti. In the meantime, heating the raw eggs too. Seasoned with salt and garnished with parsley leaves.
Spaghetti alla Carbonara
(Serves 4)
Ingredients:
350 grams spaghetti
8 strips of bacon
1 teaspoon chopped garlic
1 small dried red chilli (crushed into flakes)
2 eggs (lightly beaten)
1 cup shredded cheddar cheese
1/8 teaspoon pepper powder
1/8 teaspoon grated nutmeg
1 cup cream
few parsley leaves (chopped)
Method:
Cut strips of bacon into 1/2-inch pieces. Set aside.
In a bowl, add eggs, cream, cheese, pepper powder and nutmeg. Keep aside.
In a pan, boil water and cook spaghetti with salt until al-dente (firm to the bite). Simultaneously in a separate pan on the adjacent stove, crisp the bacon. Drain off the excess fat reserving 3 tablespoons. Ensure to leave the bacon in the pan. Add the garlic and chilli flakes, fry for few seconds. Stir in the drained spaghetti and cream mixture. Lower heat and toss pasta until sauce thickens coating the spaghetti. Check for seasoning, add salt.
Serve hot sprinkled with some more shredded cheese and parsley leaves.
Note:
(Serves 4)
Ingredients:
350 grams spaghetti
8 strips of bacon
1 teaspoon chopped garlic
1 small dried red chilli (crushed into flakes)
2 eggs (lightly beaten)
1 cup shredded cheddar cheese
1/8 teaspoon pepper powder
1/8 teaspoon grated nutmeg
1 cup cream
few parsley leaves (chopped)
Method:
Cut strips of bacon into 1/2-inch pieces. Set aside.
In a bowl, add eggs, cream, cheese, pepper powder and nutmeg. Keep aside.
In a pan, boil water and cook spaghetti with salt until al-dente (firm to the bite). Simultaneously in a separate pan on the adjacent stove, crisp the bacon. Drain off the excess fat reserving 3 tablespoons. Ensure to leave the bacon in the pan. Add the garlic and chilli flakes, fry for few seconds. Stir in the drained spaghetti and cream mixture. Lower heat and toss pasta until sauce thickens coating the spaghetti. Check for seasoning, add salt.
Serve hot sprinkled with some more shredded cheese and parsley leaves.
Note:
- Cheddar cheese can be substituted with parmesan cheese.
- Low sodium bacon was used.
- Half and half cream used, which refers to the liquid content of half milk and half cream. Its butterfat content is 10%.
