Carbonara is one of those sauces that are so easy to make and tastes so good... if it's made the right way. I remember the first time I was in Italy and ordered carbonara. This pile of spaghetti came on a plate with something that looked like a white gravy. And it more or less was... Horrible. I never order carbonara when Im out, always just makes it myself. Just cant face another pile of pasta with white gravy......
Serves 4
6 ounces bacon, sliced
1 garlic clove, thinly sliced
1 pound spaghetti
1 small carrot, thinly sliced
Salt, to taste
1 cup cream
4 egg yolks
1/4 cup grated Parmesan cheese
1 cup peas, fresh or frozen, blanched
- In a small pan, fry bacon and garlic until bacon is golden; set aside.
- Cook the pasta in a large pot of salted water until al dente, according to package instructions; for the last minute, add the carrots.
- Drain and return to pot.
- Add cream and egg yolk; heat gently.
- Add bacon, Parmesan and peas.
- Serve at once.
TIP:
Photography by
Colin Cooke
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