Carbonara
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Can't call it classic Carbonara seeing as it has a tiny bit of cream in there, but it is other than that a classic carbonara. This is for 1 portion of carbonara, scale as you will to add more, but you won't quite need to double everything.
Ingredients
- 250g Pancetta
- 1 Egg
- 1 Dash Double Cream
- 90g Pasta (I prefer Linguine)
- Salt & Pepper
- Grated Parmesan Cheese
Method
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Boil your pasta
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Whilst that is boiling, fry your pancetta in a pan.
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In a bowl, crack your egg add some salt and pepper and whist together. Add some Grated Parmesan Cheese and whist a little more to mix.
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When the pasta is ready drain (try and keep a little bit of the water e.g. a tbl spoon or two's worth).
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You need to act quickly at this point as the pot that had the pasta will still be warm and we want to use this to mix the ingredients without having to return it to the heat.
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Put the drained pasta in the pan and now add in your pancetta and mix together along with those tbl spoons of the pasta water.
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Now we add the egg mixture making sure you coat all the pasta with it. If the pan has cooled down too much and the eggs are not binding to the pasta (still runny) return to a very low heat for a few moments to help then thicken and bind.
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Optional
Finally add a small dash of double cream and give it all one final mix.
