Saturday, March 2, 2013

My simple pasta carbonara recipe

This is not a true carbonara, but its easier to make with simpler ingredients (i.e. bacon rather than pancetta). You can use any pasta, but tagliatelle or spaghetti is probably best.

Serves two. Just double the ingredients for four.


4 rashers thick cut unsmoked bacon.
One pack fresh tagliatelle
3 medium eggs
150ml cream
40g Grated parmesan cheese
Olive oil for frying


Put a large pan of water on to boil.
Put two bowls or plates in the oven to warm.
Cut the fat off the bacon and cut the remaining meat it into small squares.
Fry in a frying pan with the olive oil until it is just getting crispy on the edges.
Drain and set aside to cool.
When the water is boiled add half to two thirds of the tagliatelle to the boiling water and allow to simmer for three to five minutes or until cooked.
Break the eggs into a bowl and whisk in the cream.
Add the grated parmesan and whisk into the mix.
When cooled add the bacon and mix through.
When the pasta is ready drain in a collander and put back in the pan.
Stir in the egg, cream, bacon and parmesan mixture until it coats all of the pasta.
Serve in the previously warmed bowls or plates.


The heat in the pasta and the pan will be enough to cook the sauce. If you put the pan on the heat there is a good chance the egg in the sauce will turn to scrambled egg. If you do need to heat it up then use a low heat. However, you can reduce the risk of needing to do this by ensuring that the cream and eggs are at room temperature before you start cooking. The plates need to warm or the pasta will be cold when served.