Tuesday, September 02, 2008
Pasta Carbonara
500 g spaghetti
25 g butter or oil
140 g minced bacon
4 egg yolks
180 ml cream
50g grated parmesan cheese
Salt and pepper as needed
Cooking method:
1) Bring a large pot of water to boil. Add the spaghetti and cook al dente (with some resistance to the tooth). The spaghetti should be stirred occasionally to prevent the pasta from sticking to the bottom of the pot.
2) Drain the spaghetti in a colander. If the spaghetti is to be reserved for later use, rinse with cold water and rub some oil in between the strands to prevent sticking and refridgerate until it is ready to serve.
3) Heat the butter or oil in the pan and saute the bacon until it is cooked through and slightly crispy and the fat has been rendered.
4) Add the spaghetti to the bacon and mix well, cooking until the spaghetti is very hot.
5) Mix together the yolks, cream and cheese and add it to the pasta.
6) Mix the pasta with the sauce, stirring until the sauce is heated. Do not overcook or the sauce will curdle due to the presence of egg yolks.
7) Season to taste with salt and pepper and serve immediately. One may choose to garnish with some parsley.
