Well, in my tradition Sunday especially lunch time it means family, friends, a good bottle of wine maybe even more than one and “Lasagne alla Bolognese’’ but since I moved to UK I became too lazy to cook this dishes, it takes too much time, and as everybody knows in London you can’t spent half of your day cooking a damn sauce, you barely have time to buy food.
So when I organize a Sunday lunch at my place with family and friends I always go with the magic Carbonara, which is still very tasty and super quick to make it.
I still heard many people, Italians as well, saying about mixing everything with cream or using both part of the eggs so I guess it’s time to give some tips for all of you who want to make it home.
But first of all
How to cook the pasta?
For many of you could be something really obvious and easy but I heard many times people saying: ‘’ Yes I know how to do it, first pasta then the water’’ or ‘’water first then pasta’’ without waiting the water to be boiled. So let’s be clear about it first water in the pot and when is boiling we salted and we add the pasta. Just remember that the bacon is already salted by himself so do not exaggerate with the salt!
But before starting with the pasta we have to cook the bacon, I am trying to type all the steps in order to have a successful result!!
Why we cook first the bacon? Just because it has to cool-down before mixing all the ingredients together to avoid that the hot bacon cooks the eggs. So you will just need a good saucepan, non-stick would be amazing as you don’t need to put any oil or butter on it you just need to leave the bacon to release all his fatness. The best way to understand if it’s ready is to analyze the color if it’s browned/golden it means is ready and the only things you need to do is to remove it from the heat.
Now it’s eggs time, really important step, we have to keep the yolk and throw away the egg white, to avoid that our carbonara taste too much of eggs.
So in a bowl we have eggs (yolk), pepper and a few flakes of parmesan, pecorino cheese would be ideal but is not so easy to find it so we need to settle with it. We mixed all together to create a kind of sauce.
Then we drain the pasta, we mix it with the bacon, eggs cream on top and here we go with our amazing carbonara!!!
Remember that this dish has to be eaten straight away otherwise the eggs can create a kind of glue effect.
Ingredients for 4 guests:
Spaghetti: 320g
Bacon: 150g
Yolks: 6
Cheese: 50g
