Photos of Carbonara by Edyta Linert (www.edytalinert.com)
It’s time for another classic Italian dish: Carbonara!
The origins of the dish and its name are not actually clear and there are many theories out there, but let’s not delve into that right now, let’s focus on the dish itself instead!
Carbonara is another representation of simple cooking. It’s quick and easy to make, but the end result is fantastic! A substantial meal that will leave you wanting more 🙂
CARBONARA
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Serves 1
Recipe by Bill
INGREDIENTS
- 100 g of our fresh Homemade Pasta, ideally prepared into spaghetti or linguine
- 100 g of smoked pancetta piece, cut into lardons
- 2 large free range egg yolks
- 50 ml meat stock
- 20 g of finely grated Parmesan cheese
- Sea salt
- Freshly cracked black pepper
- A little chopped parsley (or a lot, if you really like it)
INSTRUCTIONS
- Cook our Homemade Pasta according to the instructions.
- In the meantime, take a large pan and fry the pancetta on a medium heat, until nicely brown and crisp (no oil is needed, see notes), then set aside.
- While pancetta is cooking, whisk together egg yolks, parmesan and stock.
- Once pasta is cooked, strain and put it into the pan with pancetta, add egg yolk mixture, season with salt and pepper, then put back on the heat.
- Toss it all around to cover pasta in the sauce, serve in a bowl, sprinkle with parsley and enjoy!
NOTES
- As I mentioned already, there is no oil needed for frying the pancetta. I think that the best way to do it is to start frying from a cold pan – this will allow the pancetta to slowly render as well as cook in its own fat, becoming nice and crisp.
- When seasoning the Carbonara, go easy on the salt as parmesan is already a little bit salty.
- Don’t throw away egg whites, use them to make Italian Meringues 🙂
