Pasta Carbonara

This is one of my most frequently made dishes. Quite simply because the ingredients are always available in my kitchen.

Although it has a thick creamy texture, surprisingly enough, authentic carbonara contains no cream. It is the semi-cooked egg that creates the creaminess.

Serves 2:

• Any noodle pasta for 2 (An easy way to estimate a single serving of pasta is to wrap your thumb and forefinger around the pasta. For a man-sized serving, the thumb and forefinger should just touch. For girl-sized servings, the forefinger should reach the top joint crease of the thumb.)
• 2 eggs, beaten
• 5 rashers of bacon, cut into small strips
• 3 cloves of garlic, finely minced
• 1 1/2 cups grated parmesan reggiano
• Freshly ground black pepper

Cook pasta in a large pot of salted water till al dente.

Fry the bacon till crisp and set aside. In the bacon fat on medium heat, saute the garlic till soft, being careful not to burn or brown the garlic. If you really really really want a creamier pasta, add 1/3 cup of cream at this point.

Add the cooked pasta, along with a small amount of pasta water to the pan of garlic. Add bacon and toss till well mixed.

Take the pan off the heat, and add egg bit by bit, stirring it well each time. The heat from the pan will cause the eggs to thicken and become creamy. Grind a generous amount of black pepper over and add 1 cup of grated parmesan and stir till pasta is completely coated.

Garnish with leftover parmesan, a light dash of pepper and serve.

See the rest of the Italian Idyll menu here:

Appetizer: Bruschetta
Dessert: Tiramisu
Drink: Summer Berry Sangria