My Simple Carbonara
My Simple Carbonara is an adapted recipe from the original, mainly because the true Italian Carbonara contains NO cream. My carbonara recipe does use some cream to give it a real creamy texture which makes it all the more delicious. Also, the original dish included smoked jowl, which is a cut from the cheek of the pig and although where I live in Spain it’s still available, it’s difficult to find in most places, so you can substitute it with either Pancetta or smoked streak bacon.
My Simple Carbonara
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 120 grams spaghetti uncooked
- 90 grams pancetta or streaky bacon, chopped
- 240 ml single cream
- 1 large egg yolk only I freeze any egg whites for other uses
- 80 grams Parmesan cheese freshly grated, plus more for garnish
- ½ teaspoon pepper freshly ground
- 2 tablespoon basil chopped Optional
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Cook your pasta as per the directions on the packet.
- Fry your Pancetta/bacon over a gentle heat until nice and crispy. set it aside on kitchen paper for later.
- Pour the cream into a saucepan and bring to a simmer (NOT boiling). Now whisk in the egg yolk and then the parmesan. Season to taste with the black pepper and salt. (NOTE: be careful with the salt because the cheese is quite salty)
- Now you can add the pasta, bacon and basil if using it and mix well together.
- Garnish with more Parmesan cheese if desired and serve immediately.
Category: Main Courses, Meat, Pasta, Recipes
Subscribe
If you enjoyed this article, subscribe to receive more just like it.
Thank you for the positive feedback Robert, I’m please you enjoyed it.
Found it perfect, and so easy.
Thank you.