carbonara
It’s time to revive my old Tumblr account since I haven’t blogged here for more than a year. And today when I tweeted that I’m cooking carbonara for the very first time, you asked both on Twitter and email to post the recipe, and thought that this my old Tumblr is perfect place for it as it is less formal than Digital Serendipities blog.
This is how I cooked today pasta, Italian way, as I was taught last year when I lived in Rome. You can always improvise and add something you like, anyways the versions of the carbonara pasta varies from region to region. The recipe below makes four servings.
Ingredients:
- Salt and fresh, ground black pepper
- 1 pack of pasta (either spaghetti or rigatoni)
- extra virgin olive oil (2 spoons for pasta after the drain, and enough to coat bottom of pan)
- 1/4 pound pancetta (or other type of bacon), chopped in small pieces
- 5 cloves garlic (chopped)
- 3 egg yolks
- Romano cheese
- small cartoon of cooking cream (not sour or sweet but search for cooking one)
- Handful of chopped fresh parsley, for garnish
Method:
1. Boil a large pan of water, add a liberal amount of salt. In boiled water add the pasta. Cook for about 7 minutes.
2. Meanwhile, get a frying pan on medium heat, add the olive oil and pancetta (bacon). Add garlic, stir and cook until it turns brown (usually 3-4 min). In a separate pot, beat yolks, then add cooking cream from the cartoon (it’s half of the cup of 200ml).
3. Drain the pasta, add 2 spoons of olive oil to avoid stickiness, and add it directly to the frying pan with pancetta. Pour the egg and cream mixture over the pasta, toss all together so the pasta is coated evenly. Remove the pan from heat and add a big handful of cheese, a bit of salt and lots fresh, ground black pepper.
At the end, garnish with parsley (I usually add lots of it as it gives special taste to dark pepper coat on pasta).
Let me know how your version of carbonara suceeded.
