My latest pasta obsession has been carbonara pasta. I remember my mom used to make this dish at home sometimes, but the sauce was always clumpy because the eggs would cook up – the secret is to add in the egg and cheese mixture to the pasta when it is not on a hot stove. This dissuaded me from ever making this dish myself, as I like creamy pasta sauces, but didn’t want to encounter the same problem as her. However, since Alex has managed to make me excellent carbonara pasta a few times this year, one day, when I was craving some, I figured I’d give it a go. If Alex can do it, so can I 🙂 And so can you!
Basically, I’ve adapted Ricardo’s recipe by adding a couple things and changing the portion size, as I normally only make enough for two. But, let’s be real, this is basically his recipe.
Recipe for: 2 portions
Prep time: 5 mins
Cook time: 15 mins
- 2 portions of spaghetti (or any other long pasta, but you can use short pasta too)
- extra virgin olive oil
- 2 slices of pancetta about 1cm thick, cut into small cubes
- 2 cloves of garlic
- 1 small onion, diced
- about half a cup of pasta water
- half a cup of parmigiano reggiano cheese
- egg yolks*
- about 1/4 cup of cooking cream (15% works fine, optional)
- about a handful of chopped flat parsley
- ground black pepper
- parmigiano reggiano cheese (topping)
- chopped parsley (topping)
- Salt and pepper to taste
*The egg yolk quantity depends on how you decide to prepare the recipe. Recently I’ve been making the sauce with two egg yolks and none as a topping, but if you opt to use one or half a yolk per pasta portion as a topping, then one yolk for the sauce should be enough.
How to make my carbonara pasta:
- Bring a large pot of water to a boil and add the spaghetti in. Cook until al dente (follow the instructions on the package) then drain the water and keep about a cup aside. Reserve.
- While the pasta is cooking, prep your other ingredients. Cut the pancetta into small cubes, chop up your garlic and onion and grate some parmigiano reggiano.
- Heat a large pan on high heat and add the pancetta. Cook until golden and crispy on the outside. Lower the heat to low and add in some olive oil, the onion and garlic. Cook until soft. Reserve.
- In a separate bowl, mix your 1 egg with half a cup of parmigiano reggiano. Reserve.
- Add the pasta to the pancetta mix in your pan and mix well.
- Take your egg and parmigiano reggiano mix and add in about half a cup of pasta water. Make sure to mix well until you have a smooth mixture, then pour over the pasta and mix well. Add some parsley, the cream and ground black pepper, as well as salt to taste.
- Serve the pasta in two bowls and make a small nest in the middle for the optional egg yolk. Serve immediately with some extra shaven parmigiano reggiano, parsley and ground black pepper. Enjoy!
UP NEXT: my restaurant review for Les Enfants Terribles (dining with a view at the top of Place Ville-Marie!)
*All photos are my own