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
- Heat up a pan with one tablespoon of olive oil, fry your sliced pancetta until they are brown but not burn.
- Remove the pancetta from the pan and cut into small pieces, throw them back in the pan with the chopped garlic.
- 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.)
- Mix all ingredient in the pan well then remove the pan from the heat.
- 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).
- Quickly add in the cheese, soem black pepper and chopped parsley.
- 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.