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Direct From Italy This Pasta Carbonara Recipe Is The Real Deal!
Give your cuisine a true Italian feel with this fab pasta carbonara recipe!
Back in November, my love for travelling and cooking took me to Italy for two weeks. I was in Amalfi which is about three hours away from Rome and it is one of the most beautiful cities I've ever seen. While I was there, I cooked with some of the city's well known chefs. One of my favourite dishes we made was pasta carbonara and that is what I would like to share with you today. It is a soulful dish which is very easy to make but the depth of flavour in this dish is simply divine. I hope you like it as much as I do.
I'm cooking pasta carbonera!
Photo Credit: Pooja Rao
Ingredients
1 small onion, chopped into small pieces
4 slices of bacon or pancetta, chopped into 1-inch long pieces
Olive oil, 1 teaspoon
2 eggs
Heavy cream, 2 tablespoons
1/4 cup freshly grated parmiggiano reggiano
Fresh ground black pepper and salt, to taste
Chilli flakes, to taste
8 ounces of dried spaghetti
Method
1) Fill a large pot with water,sprinkle in a generous pinch of salt and bring it to a boil.
2) In a large nonstick skillet, preheat the olive oil over medium high heat, add the bacon or pancetta and cook for a few minutes until it starts to cook and crisp at the edges and is fully cooked.
3) Remove from pan and set aside. Make sure to leave a little fat from the bacon on the pan as you will be cooking your onions in this.
4) Add the onions and the chilli flakes to the pan, season with a little salt and a good amount of freshly cracked black pepper and cook for about 5 minutes or so or until the onions are cooked but not brown.
5) In a small bowl whisk together the eggs, cream and parmiggiano reggiano, season with a little salt and a good amount of black pepper.
6) At this point the pasta should be perfectly cooked al dente and drain it saving about 1/2 cup of pasta water.
7) Add the bacon back into the pan and mix together well. Remove the skillet with the bacon mixture from the stove and add in the drained pasta.
8) Add your eggs mixture to the pasta and working very quickly, mix until every strand of spaghetti is covered with that velvety sauce. Add the pasta water according to how saucy you want the dish however the dish is meant to be a little dry.
9) Plate it right away and enjoy!
Main Image Photo Credit: Pooja Rao
Pooja Rao
Author
A self-taught home-cook with a passion for what cooking really stands for…Pooja believes that food really feeds the soul not just the stomach. Realtor by profession but a foodie at heart, Pooja’s love for food earned her a spot as one of the Top100 on MasterChef Canada. Follow h...
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