I’m sure there’s few people who have not prepared carbonara or a version of it at some point in their lives. It’s a fairlyplain pasta dish, but the simple flavours added together work beautifully towards a delicious dish. This Italian dish is prepared with pasta, usually spaghetti or fettucini, bacon or pancetta, egg and cheese. The cheese used would usually be Parmesan. Italians aren’t big on adding cream to dishes – the correct preparation of a dish, in Italian belief, means that there’s no need to disguise the dish with added cream.
The process of preparing this pasta dish is so simple. I used a little cream, mainly because I’m not Italian, so I don’t have any hang-ups about adding cream to dishes. And secondly, cream makes food a sure winner in everyone’s books. While the pasta is cooking in salted, boiling water, the bacon can be cooked in either oil or butter until fairly crisp. Once the pasta is cooked and drained, add cream, egg yolks, grated Parmesan (lots of it!) and the bacon directly into the pot with the hot pasta. The idea with this is to allow the yolks to thicken slightly in the heat of the pasta, creating a glorious creamy and rich sauce together with the Parmesan and a little cream. Add some more flavour by adding chopped flat leaf parsley or chives. It’s also nice with a little chopped fresh chilli added. Like I mentioned, there are so many variations on the recipe – prepare it in such a way that you and your guests enjoy it.