Carbonara

Craving for more pasta after the Garlic Shrimp and Mushroom Pasta recipe? 😀 Whether your answer is a resounding ‘Yes’ or a ‘No’, I will still be sharing this Carbonara recipe with you! Haha! 😛

It was only late last year that I’ve tasted Carbonara that wasn’t cooked or served  with cream, instead it was made “creamy” by the egg yolk. This changed my life and my view on Carbonara FOREVER! (*insert SpongeBob’s echoing “Forever! … Forever!…One eternity after…Forever!”*)

Brunch Club here in Hong Kong serves delicious food! We love almost everything we have ordered there, most especially the Carbonara and the Belgian Waffle topped with A LOT of chocolate and cream! (Hello waist line! 😀 ) Since then, I’ve become curious with what Carbonara is in Italy. My sister tells me that London serves it this way too — with egg yolk and not cream. So I searched and searched for what an authentic Carbonara is and I found this authentic recipe.

Pancetta is quite hard to find — heck, I find good Bratwurst hard to find here as well! 😦 So when I came across South Stream Seafoods’ pancetta, I ordered it. Little did I know that usually, Pancetta is not “smoked” and what I have ordered was “Smoked Pancetta”! I read that the main differences between the bacon and pancetta was that bacon was smoked but when we ate this, they are very similar but pancetta has more flavor. Oh well, I’ll try my best to stick with the recipe from Culinaria Italia.

This was such a fun and fast recipe to execute! We cooked this when my husband and I were very very hungry and needed something quick.

First thing I did was to boil water for the pasta.

Then, I started to dice the pancetta and peel the garlic.

Cracked 2 eggs and added 1 tablespoon of freshly grated Parmesan to a bowl and whisked them together.

By this time, my pot of water was boiling so I added the pasta.

In a pan, I heated 1 teaspoon of olive oil. I added very little oil because as you can see, the pancetta is not very healthy! 😛 We have to render the fat. If you are cooking this in a non-stick pan, you could skip this step.

Put the pancetta and whole peeled garlic in the pan.

Remove the garlic when the pancetta looks really nice — almost the same as how bacon looks! 🙂

Right about now, the pasta is al dente. I turned off the heat and then got my noodle spoon and held the noodles up (to drain it) for about 2 seconds and repeated this until all the pasta were in the pan.

I turned off the heat and poured the egg and cheese mixture and mixed very very quickly, ensuring that the egg won’t turn into scrambled egg. 🙂

Poured the remaining 2 tablespoons and 1 teaspoon of freshly grated parmesan cheese.

Yum! It was quite light but I tell you, the pancetta seems to have a stronger taste than bacon and it was soooo good!

Carbonara

Prep Time: 10 minutes | Cooking Time: 10 minutes

(Adapted from Culinaria Italia’s Authentic Carbonara)

  • 1 tsp olive oil
  • 100g pancetta
  • 3 Tbsp + 1 tsp freshly grated Parmesan cheese
  • 2 eggs
  • water to boil pasta
  • salt to season the pasta
  • 200g spaghetti
  1. Boil water in a pot.
  2. Dice the pancetta and peel 1 garlic.
  3. Whisk 2 whole eggs and 1 Tbsp of parmesan cheese in a bowl.
  4. When the water in the pot has boiled, put the pasta in.
  5. In a pan, heat 1 tsp of oil and render the fat of the pancetta. Put the garlic in the pan with the pancetta.
  6. When the pancetta has a nice color, remove the garlic.
  7. When the pasta is al dente, quickly drain the noodles and transfer them to the pan.
  8. Turn of the heat of the pan.
  9. Pour the egg and cheese mixture then stir very quickly.
  10. Top with the rest of the parmesan cheese then serve.

Makes 2 servings

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2 responses to “Carbonara

  1. Sis,

    i will try this recipe tonight!
    Does the pasta need to be super hot so that the egg will not turn to scrambled?
    And does the parmesan cheese need to be shredded super fine? (I don’t have a fine shredder)

    Thanks! 🙂

    • Hello sis Quin! 🙂

      Yes, the pasta needs to be hot to cook the egg but you’d need to stir the egg and cheese mixture with the pasta as quickly as you can so the eggs won’t set and become scrambled egg.

      About the grater..hmm..I would think having cheese from the ref (not frozen, but cold) would prevent you from having the long soft grated cheese that we are used to but after grating the cheese leave it to become room temperature. My cheese and eggs are also from the fridge so I left it in the bowl for around 30 mins. 🙂

      Let me know how it turns out ah. 🙂 Thanks sis for trying!!

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