Carbonara is a very common Italian pasta dish comprised of egg, cheese and bacon. Often I order this preparation when visit an Italian restaurant. I just adore its whitish creamy texture along with the smell of bacon. This time I gave it a try at my own kitchen following my small pasta book. The recipe doesn’t require a long list of ingredients. I made it with spaghetti, however you can use any type of pasta of your choice.
Ingredients to serve 2 :
- Dried spaghetti – 225 gm.
- Olive oil – ½ tbspoon
- Rindless pancetta or lean bacon (chopped) – 110 gm. (I used bacon)
- Egg – 2
- Single cream – 2½ tbspoon
- Salt and pepper
- Freshly grated Parmesan cheese – 2 tbspoon
Bring a large, heavy-based saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.
Meanwhile, heat the olive oil in a heavy based frying pan. Add the chopped pancetta/bacon and cook over medium heat, stirring frequently, for 8-10 minutes.
Beat the egg with the cream in a small bowl and season with salt and pepper. Drain the pasta and return it to the saucepan. Tip in the contents of the frying pan, then add the egg mixture and half the Parmesan cheese. Stir well, then transfer to a warmed serving dish. Serve immediately, sprinkled with the remaining Parmesan cheese.