e cooks :: classic carbonara

11 March 2015

One of the first dishes that E made for me during our early dating days, was this carbonara. He knows the way to this carb-loving girl's heart. 

As often shown on the blog, he loves to make his own pasta, but for this casual dinner he went with dried linguine. In a way, I think dried pasta nearly goes better with carbonara, as fresh would make an already rich dish even richer. E would disagree, of course - he tries to ban me from the kitchen when he cooks, to hide the amount of butter he uses. The French will always be French.

This is a great, simple recipe that will no doubt wow whoever you're trying to impress - or, just plonk it on your lap, put Netflix on and go to town with a large glass of wine. That's what I call heaven.

Classic Carbonara {for 4 generous portions}

500g pasta of choice
1 onion, sliced
a few cloves garlic, crushed
2 handfuls pancetta
white wine
60ml double cream
2 egg yolks
olive oil
fresh parsley, chopped
black pepper

To make:
1) Caramelise the onions in olive oil with the crushed garlic, season to taste.
2) Remove from pan, fry the pancetta in the same pan.
3) Deglaze the bottom of the pan with a splash of white wine. Let it reduce until a syrupy consistency.
4) Add the 60ml double cream.
5) Cook the pasta in generously salted water, until it's 3/4 cooked. 
6) Drain (reserving some of the cooking water), and add to the cream/pancetta mixture in the pan. Add the caramelised onions/garlic, and a splash of the pasta water.
7) Cook on medium/high until the sauce is the right consistency and the pasta is fully cooked.
8) Remove from heat, add the 2 egg yolks. 
9) Once plated, grate the fresh parmesan, drizzle extra virgin olive oil, add the parsley and add lots and lots of black pepper - the namesake of this pasta dish!

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