My Italian grandmother never put cream in her Carbonara sauce when she made it - she said it wasn't the way it was supposed to be made. This is the way.
200g prosciutto or bacon
2 whole eggs and 1 yolk
a tablespoon of olive oil
salt and pepper, to taste
80g grated Parmesan cheese
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Directions Preparation:5min › Cook:7min › Extra time:15min Other › Ready in:27min
Bring a large pot of water to the boil - you will need at least 4 litres for this amount of pasta. Add a tablespoon of salt when the water starts to boil.
Add the pasta to the water about a minute after the salt.
Add the spaghetti but don't break in half. Even if they don't fit in the pan, the best way is to hold them in a bunch vertically and immerse. Let go and they will fan out in all directions, and as they soften will sink and cook perfectly.
When the pasta is nearly ready (see packet of pasta for cooking time) fry the diced prosciutto or bacon in a non stick frypan for only a couple minutes, it doesn't need more.
Drain the pasta and throw it in the pan together with the pancetta and continue to fry it, adding the olive oil. The pasta will continue cooking in the pan.)
Off the heat prepare a large serving bowl and in it, lightly whisk two full eggs and one yolk with a pinch of salt and the grated cheese.
Throw the pasta sauteed with the pancetta on top of it and give it a quick mix before serving.
Season to taste with freshly ground black pepper and serve with the Parmesan.
However you make Carbonara, remember never to throw the eggs in full heat (i.e. directly in the frypan pan) as they will overcook and you'll have scrambled eggs! They will cook just enough with the heat from the pasta in the bowl.
Quick and easy but with stunning results. Had some bacon that we didn't know what to do with so gave this a go. This will definitely become a regular meal for us! All the kids loved it. Thank you so much for sharing this excellent recipe. - 03 Dec 2010