Pasta has become so much a part of children’s meal even in Thailand. All kids have their personal favourite when it comes to pasta. I think the Carbonara tops all types of pasta on my children’s list.
Carbonara is one of the easiest pasta to cook in a hurry but still a lot of people refrain from making it because it is also very easy for things to go wrong with the sauce. I have ended up with scrambled eggs instead once too often so I completely know that feeling of not wanting to make it again.
And here is where I jump in. After all the methods and recipes I’ve tried, I now have one on hand I think is fair to call a fail-proof Carbonara recipe. And with a little technique incorporated you will end up with a perfectly textured – smooth and velvety – Carbonara every time.
So if you have all the ingredients in your pantry, let’s begin.
Ingredients: (serves 2)
- 2 cups Bow tie pasta (any pasta of your choice)
- ½ cup Panchetta diced *
- 1 tbsp Parmesan
- Salt & black pepper according to taste
- 1 Egg yolk
- 1 Egg whole
- Parsley (for garnish only)
- 1 tsp extra virgin olive oil
- 2 tbsp heavy cream
- 1 small onion chopped
*Pancetta is the Italian version of bacon (un-smoked). You can buy packets of ready-diced pancetta in most supermarkets.
- Cook the pasta in a large pan of boiling salted water for about 10minutes until tender but firm. Drain and set aside.
- Put the pancetta in a medium saucepan with 1 tsp of oil. Stir over a low heat until the fat runs.
- Add the onion and stir to mix. Cook gently for about 5 minutes.
- Season with a little salt and a good amount of black pepper. (Pancetta is usually very salty as it is).
- In a bowl, add the eggs, cream, black pepper, 1 tbsp parmesan and a pinch of salt. Whisk these ingredients well. Set aside.
- Remove the pan of pancetta and onions off the stove.
- Quickly add the pasta into the saucepan, immediately followed by the uncooked ingredients in the bowl. Stir continuously. (It is very important to remove the pan off the heat first and to work very quickly in this step or the eggs will scramble). The sauce cooks nevertheless because the pan is still hot.
- Serve this pasta with a little garnish of parmesan and parsley.
Note: For vegetarians, skip the pancetta.