Spaghetti alla Carbonara

I was stunned at how easy it is to make this dish, without cream.

Going through some posts in FB and checking out a restaurant menu prompt me to make this dish yesterday. In the article promoting the restaurant, it said “creamy carbonara” top with ….

I was feeling uneasy about the use of the word creamy, so I thought I would make a “non-creamy” carbonara, the classic Italian way.

A short cycle to the neighbourhood delicacies shop, I got myself some parmigiano reggiano (parmeson reggiano) and 100 gram pancetta, very good quality pancetta.

Ingredients (for 2):

  • 160 gram pasta (of your choice), I had used Barilla no.5 – cooked to al-dante according to the instruction on your pasta packaging WITH 1 tablespoon of salt in the boiling water. If you are not good at multi tasking, only start boiling the pasta after you have got your “sauce” ready.
  • 50gram pancetta – you can replace with bacon if you can’t find pancetta
  • About a tablespoon of grated parmigiano reggiano
  • 2 eggs – use both yolks but egg white of one only, beaten in a bowl
  • 1 clove garlic – roughly chopped
  • Some olive oil for cooking and good olive oil for splashing onto the pasta towards the end of cooking
  • Some grounded black pepper
  • Tiny bunch of parsley – chopped finely
  1. Heat up a pan with one tablespoon of olive oil, fry your sliced pancetta until they are brown but not burn.
  2. Remove the pancetta from the pan and cut into small pieces, throw them back in the pan with the chopped garlic.
  3. Drained the piping hot al dante spaghetti and add into the pan. (You have to time this pretty well together with boiling the pasta and cooking the pancetta.)
  4. Mix all ingredient in the pan well then remove the pan from the heat.
  5. While the pasta is still hot, add the beaten egg and stir quickly so that the egg will not set.  (This is very important to not cook/set the egg).
  6. Quickly add in the cheese, soem black pepper and chopped parsley.
  7. Mix well and serve.

Note: If your cooking pan is still too hot even after being removed from the heat, you might want to wait a few seconds before adding the eggs or transfer the pasta to another big plate/bowl for step no 5 onwards.

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About MyTasteHisTaste

Love eating and wine drinking.
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5 Responses to Spaghetti alla Carbonara

  1. Oh, this looks super good!! I might try it with turkey bacon! Mm mmmm!! 🙂

    Bonnie
    http://www.recipeshappen.com
    http://www.facebook.com/recipeshappen

  2. gabriele says:

    hey aiwee, very good blog, I think i’ll copy some of your recipes for my next dinners!!
    btw, let’s talk about carbonara a second here.
    first of all let me say: Oh YES!!!! FINALLY!!!! a foreigner who knows that carbonara goes without cream, without mushroom or whatsoever (I’ve seen things that you humans cannot even imagine….)
    then some few little suggestions:
    instead of pancetta, you might want to try guanciale. Guanciale is a sort of noble pancetta, is a bit more expensive but much tastier. Ideal is to fry it in a pan with onions untill is crispy!
    then apart from the parmigiano, try to add some pecorino romano (if you go to an italian grocery you will find it for sure). It will give more taste to your carbonara.

    apart from that I think you already have all the basic knowledges needed to move to italy!!!!

    lots of love!
    gabriele

    • Hi Gabriele,

      Thank you for the compliment! I think I will be able to find guanciale in my neighbourhood delicacies store, I did see them having pecorino romano. Next time!

      Cheers,
      Aiwee

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