A carbonara is a wonderful thing. One of the best Italian classic recipes. Known all over the world, yet not known. Most carbonara would be unrecognisable to the original recipe, as the classic does not go near cream.
The magic ingredient in this dish is the humble egg yolk. It is this that makes the sauce. So this is my version.
Ingredients for 2 to 3 people
1/2 pack of dried spaghetti
4 egg yolks
1/2 pack of smoked bacon (dry cured)
2 tbl freshly grated parmesan/pecorino
Start with the bacon, cut into small pieces and fry in a little oil until crisp. Pour of the oil and let it cool a bit. Cook the pasta in a large pan of salted boiling water, until al dente. I generally cook my pasta for 1 – 2 minutes less than it says on the pack, but I like a bit of bite. Just before you drain the pasta put the egg yolks onto the bacon and add a tbsp of the pasta water. Stir until you have a sauce like consistency. You might need a little more water, but don’t over do it. Drain the pasta (saving a little water as you might need it) and put the hot pasta into the pan with the egg yolks, bacon and water. The hot pasta will now cook the sauce, it should thicken a little, but remain glossy and coating the pasta. If you want more sauce add a little more water. Add half the cheese and season.
Place into dishes and sprinkle on remaining parmesan.