Comfort food, it’s warm hugs, cosy blankets – the love letter we give ourselves. What better comfort food is there than a beautifully simple, creamy carbonara on a cold and rainy day. And no, we will not be using cream!
I love pasta and this recipe ranks pretty high on my list of top comfort foods. I mean what’s not to love?
It’s so easy! – Sometimes you just want a delicious dinner that everyone in the family will love and that doesn’t require a long list of ingredients or tons of clean-up. This recipe has 4 main ingredients which I almost always have on hand.
Bacon – Bacon just makes everything better, and this recipe is no exception. The trick is to cook your bacon or pancetta until it’s nice and crispy. Yum!
Classy (or not!) – Pasta is one of those dishes that you can dress up or down. It’s quick and easy, so it’s perfect for a quick weeknight meal, but it’s also delicious enough to serve for a special occasion. It’s easy enough to adjust ingredients to cook for one or a large group. Either way, this fettuccine carbonara is guaranteed to please.
25 mins and done! – I’ll say it again, this classic Italian pasta recipe is so easy! I may be repeating myself but a delicious pasta dinner in less than half an hour is definitely something to celebrate!
For years I used to add cream to my carbonara. I can’t remember where I saw it first, it may have been Jamie Oliver or even Nigella, but they talked about traditional carbonara having no cream. Many google searches and recipe books later I think this recipe is a winner.
Ingedients
350 fettuccine
2 whole eggs, 2 egg yolks
150 g bacon or pancetta, chopped
100 g parmesan cheese freshly grated, extra for serving
sea salt and cracked pepper to serve
Method
Bring a large saucepan of salted water to the boil. (1-2 tsp of salt)
Cook the chopped bacon or pancetta in a frying pan over medium heat until crispy. Set aside.
Cook the fettuccine pasta in the pot of boiling water according to the packet instructions, until al dente.
Meanwhile, beat the eggs in a medium sized bowl. Add the parmesan cheese and mix well.
When the pasta is cooked, use tongs to remove it from the pot of boiling water and straight into the frying pan with the bacon or pancetta. Reserve about 1/2 cup of the cooking water.
Put the frying pan over a medium heat and add 1/4 cup of the reserved pasta water.
Stir pasta in pan for 10 seconds or until most of the water has evaporated.
Turn heat off under pan and pour in the egg/cheese mixture.
Working quickly, stir the pasta until it has a smooth coating from the sauce.
Add in a little more of the pasta water if the egg mixture is too thick.
Season with cracked pepper (I like a lot!) extra parmesan, and serve immediately.
Buon appetito!
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