Carbonara is a delicious dish that can be made in many different ways. It’s great for a quick lunch, dinner or supper – whenever you fancy it! Whatever your preferences, you’ll love this version of a mouthwatering carbonara dish:
Ingredients you’ll need:
- A type of pasta of your choice. People most commonly use tagliatelle or spaghetti. However, it’s up to you. My favourite is spaghetti.
- Olive oil.
- Ham cubes/streaky bacon, or both.
- A few garlic cloves.
- 3 eggs.
- Double cream.
- Parmesan cheese.
- Peas (optional).
Photo Credit: Flickr
How to Cook:
- Cook your chosen pasta by bringing a deep pan of salted water to the boil. Don’t be afraid to use plenty of salt, as this can help to flavor the pasta. Place your pasta in the water and stir it well. Read the pack instructions to work out how to cook – it shouldn’t be hard, so don’t worry. Your pasta should still be firm when finished – not too soft. This is called ‘al dente’. You can taste bits as you go along to see if it’s ready.
- Fry your bits of ham (pancetta works great), bacon, or both. Use the olive oil to do this. The meat should be slightly golden when finished. Ensure you cook on a medium heat and not too low or too high. Set aside once finished,
- Now you need to make your sauce. You do this by mixing two of your eggs in a bowl. For the third egg, separate your yolk by gently cracking the egg into two halves. Avoid getting shell in the mix. You can mix the yolk in with the other eggs and keep the white in a separate bowl. Beat the eggs, cream, cheese, and a bit of seasoning together.
- Warm your peas if you have them, and then get ready to mix them in with the rest of your dish.
- Now it’s time to put everything together. Add garlic to your ham and return to the heat. Fry this for 1 minute so your ham is warmed and your garlic is cooked. Drain your pasta using a colander. You can then tip the pasta back into a hot saucepan but keep off the heat. Pour over your egg mixture, and then your ham, garlic, and any oils you want. Use tongs to mix everything up. The sauce should get thicker as you mix so it looks nice and creamy. Add extra cheese if you like, along with fresh pepper.
- You can garnish the pasta once you’ve separated it into bowls to make it look even more appealing. You can use fresh herbs to give colour, and perhaps even a strip or two of streaky bacon on top.
This recipe is always a winner for carbonara. However, you can tweak it in any way you like to put your own spin on it. You can find more delicious recipes here. Do you have any tips for a winning carbonara? Leave a comment. I hope you love this recipe!