Whenever I want to make something quick and easy for dinner I tend to make spaghetti carbonara. Usually I use dried
pasta but this time I used the fresh egg pasta I had lying in the fridge. I do think dried pasta is better for this dish because
dried pasta does not absorbe the sauce as much. This dish is one of the first I published on my blog 4 years ago. The photos was not all that good back then so I did a little remake.
pasta but this time I used the fresh egg pasta I had lying in the fridge. I do think dried pasta is better for this dish because
dried pasta does not absorbe the sauce as much. This dish is one of the first I published on my blog 4 years ago. The photos was not all that good back then so I did a little remake.
Spaghetti Carbonara
2 servings
7 oz (200g) dry spagetti
1 small onion, finely chopped
2 garlic cloves, grated
5.3 oz (150g) bacon in slices, diced
1 egg
1/3 cup (100ml) double cream
1.7 oz (50g) grated parmesan cheese
salt and pepper
Cook the pasta in salted water according to the packet instructions.
Dice the bacon into small pieces and fry them crisp in a frying pan over high heat. Remove the bacon with a slotted
spoon and set aside. Leave half of the baconfat in the pan and sautee the onion and garlic on medium-high heat until soft
and translucent. Whisk egg, salt and pepper, cream and half the grated parmesan in a bowl.
Drain the pasta, pour back into the saucepan and remove from the heat. Add onion and garlic then the egg mixture.
Stir until it is blended together. Be quick so the egg doesn`t scramble. Ladle into serving bowls and sprinkle over
the rest of teh parmesan cheese.
2 servings
7 oz (200g) dry spagetti
1 small onion, finely chopped
2 garlic cloves, grated
5.3 oz (150g) bacon in slices, diced
1 egg
1/3 cup (100ml) double cream
1.7 oz (50g) grated parmesan cheese
salt and pepper
Cook the pasta in salted water according to the packet instructions.
Dice the bacon into small pieces and fry them crisp in a frying pan over high heat. Remove the bacon with a slotted
spoon and set aside. Leave half of the baconfat in the pan and sautee the onion and garlic on medium-high heat until soft
and translucent. Whisk egg, salt and pepper, cream and half the grated parmesan in a bowl.
Drain the pasta, pour back into the saucepan and remove from the heat. Add onion and garlic then the egg mixture.
Stir until it is blended together. Be quick so the egg doesn`t scramble. Ladle into serving bowls and sprinkle over
the rest of teh parmesan cheese.
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