Hey from EL The Cook!
It has been too long since I’ve posted a new recipe! For this weeks post, we go back to basics with simple, great tasting pasta. What better way to do this, than with Carbonara!
Carbonara, has gone a long way from its creation in Rome, gaining popularity with the gourmet chefs today!
Consisting of rendered bacon, olive oil, cheese and eggs, Carbonara is one of the tastiest yet simplest pasta recipes to pull out for dinner!
Here’s what you’ll need for this simple gourmet recipe.
INGREDIENTS: ( Serves 2)
Cooking Time : 20 minutes ( 5 minutes prep + 15 minutes stove top cook)
- 250 g linguine
- 125 g Parmigiano Reggiano cheese
- 6 rashers of bacon, chopped
- 50 g Chopped Parsley
- 1/2 cup Olive Oil
- 2 large eggs
- Salt & Pepper to taste
- A large skillet
- A colander/ sieve
- 2 saucepans
- Chefs Knife
- Cutting board
- 1 large bowl
- Wooden Spoon
STEP 2: RENDER THE BACON
Meanwhile, into a warmed second pan add a bit of olive oil, then the chopped bacon. Stir and let it render, stirring for a few minutes. To render simply means to melt the fat. Then turn the heat off.
STEP 3: COMBINE THE EGG YOLKS, PARMIGIANO reggiano cheese AND CREAM
Place the egg yolks into a bowl, then the cream and the parmesan cheese. Combine it all together.
STEP 4: DRAIN THE PASTA
When the pasta is cooked, transfer it into a colander, then place the colander back on top of the saucepan to drain the excess liquid.
STEP 5: COOK THE EGG MIXTURE
Once the pasta is thoroughly drained, quickly place it back into the pan of bacon fat and stir well to coat the pasta. Then pour in the egg mixture and mix thoroughly.
STEP 6: el the cook’s TIP
It is very important to use the warmth of the pasta to cook the egg yolks. But do not overheat as you’ll end up with scrambled egg!
STEP 7: SERVE
After mixing thoroughly, season with salt and pepper and add the chopped parsley. Use the tongs to place a generous helping onto each serving plate.