Most Carbonara's on cafe menus are well
below par. It's a coating not a sauce. It's so easy to scramble the
egg or add too much
salt etc. Not that easy to cook in large quantities. Really does
need to be cooked quickly in small quantities and served
immediately. You need to condition your pasta water by over cooking
a small amount of any pasta ahead of time. The extra starch in the
water is required to get the best outcome. Aggressively whipping the
pasta in a heated ceramic bowl is how you get that silky texture.
Bacon and parmesan are my baseline. Typically in my fridge. But the better the cured pork and tastier the cheese the better the outcome. Technique remains the same.
I always serve with my two versions of Garlic bread. Just the perfect match up. My baked version is great but my toasted version takes garlic bread to a new level. Just as good as garlic bread can be. Far too much butter, so much garlic with a touch of charcoal. Eating too many pieces of this can be a bit over the top, a real indulgence. Hence I do the baked version as well to lighten it up a bit.
Ingredients
80g Pasta (any kind)
150g Fetticinni Pasta
60g Bacon
20g Butter salted
40g Parmesan grated
2 egg yolks
Cracked pepper
Shaved parmesan and parsley Garnish
Optional::
Mushrooms, garlic, peas, onion, whatever.
Method::
Boil 3L water in a 4L pot with 1/2 Tbs salt. Add 80g pasta and simmer 20 minutes.
Remove the pasta and leave all the water. Add more water up to 3L. Heat a ceramic large bowl to very warm.
Add the Fetticinni to the water and cook a minute or so less than the instructions state.
Dice the bacon and saute in the butter at medium low temp while the pasta cooks.
Whisk the egg yolks and add in 30g of the parmesan. Whisk well.
1 minute or so before the pasta is cooked take 1/2 cup of water from the pasta pot and stand. Turn off the frypan. Scoop the pasta into the fry pan and swirl through.
Transfer to the heated bowl. Add a small amount of water to the egg mixture to temper and pour through the pasta while swirling. Add the remaining water. Add the remaining parmesan. Add the pepper. Using a spoon swirl and whip the pasta mixture quite aggressively for a minute. As the egg heats it will thicken. It will still be a little runny. Return to the frypan over medium heat and swirl 30 seconds or so till the correct consistency is achieved.
Serve immediately with Garlic bread
Bacon and parmesan are my baseline. Typically in my fridge. But the better the cured pork and tastier the cheese the better the outcome. Technique remains the same.
I always serve with my two versions of Garlic bread. Just the perfect match up. My baked version is great but my toasted version takes garlic bread to a new level. Just as good as garlic bread can be. Far too much butter, so much garlic with a touch of charcoal. Eating too many pieces of this can be a bit over the top, a real indulgence. Hence I do the baked version as well to lighten it up a bit.
Ingredients
80g Pasta (any kind)
150g Fetticinni Pasta
60g Bacon
20g Butter salted
40g Parmesan grated
2 egg yolks
Cracked pepper
Shaved parmesan and parsley Garnish
Optional::
Mushrooms, garlic, peas, onion, whatever.
Method::
Boil 3L water in a 4L pot with 1/2 Tbs salt. Add 80g pasta and simmer 20 minutes.
Remove the pasta and leave all the water. Add more water up to 3L. Heat a ceramic large bowl to very warm.
Add the Fetticinni to the water and cook a minute or so less than the instructions state.
Dice the bacon and saute in the butter at medium low temp while the pasta cooks.
Whisk the egg yolks and add in 30g of the parmesan. Whisk well.
1 minute or so before the pasta is cooked take 1/2 cup of water from the pasta pot and stand. Turn off the frypan. Scoop the pasta into the fry pan and swirl through.
Transfer to the heated bowl. Add a small amount of water to the egg mixture to temper and pour through the pasta while swirling. Add the remaining water. Add the remaining parmesan. Add the pepper. Using a spoon swirl and whip the pasta mixture quite aggressively for a minute. As the egg heats it will thicken. It will still be a little runny. Return to the frypan over medium heat and swirl 30 seconds or so till the correct consistency is achieved.
Serve immediately with Garlic bread
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