by Matthew Luca
If you give an Italian a carbonara with cream then it's vito for you.
People often have a fear when using eggs in cooking although they really shouldn't, its authentic Italian cooking at its best.
Ingredients
6 Egg Yolks (keep the whites as you can use this for other amazing recipes like my Pavlova)
2 tbsp. parmesan cheese
250g Spaghetti
200g bacon lardons or pancetta
sprig of rosemary
1 onion (finely diced)
2 cloves of garlic (crushed, using garlic press or finely chopped)
1 tbsp. olive oil
bunch of parsley (chopped)
Parmesan to garnish
Black pepper
1 tbsp. salt
Method
In large pot of boiling water, add the salt and spaghetti and cook for around 10 minutes until tender but aldente.
In a frying pan add the olive oil, pancetta or bacon lardons, rosemary, onion, garlic and fry until bacon is browned and crisp, then turn heat down to lowest setting.
In a mixing bowl add the egg yolks, 2 tbsp. parmesan and whisk until combined and silky.
when the spaghetti is cooked, using pair of kitchen tongs lift the pasta out of the hot water and into the frying pan with the bacon etc as this keeps a little hot water within the pasta to ensure a glossy finish to the sauce, immediately pour over the egg yolks, mix in to the spaghetti to ensure an even coat as this gives carbonara its creaminess. (if the pan is too hot the eggs will scramble).
Garnish with fresh parsley, parmesan and good grind of black pepper.
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