ENLIGHTENED COOKS FROM THE 1770S WHO BEGAN COMBINING PASTA AND EGGS TOGETHER, ARE CREDITED FOR LEADING THE WAY WHEN IT COMES TO THE CARBONARA WE ENJOY TODAY.
“Most Italian pasta dishes are light and full of flavour. They make very tasty and satisfying meals and one of the most popular is pasta carbonara,” said GemLife Chef Matt Conquest.
“It is often mistaken as a cream-based dish, but it is thickened with an egg and cheese mixture,” said Matt. “Adding a little pasta water gives it that creamy look and it’s delicious!”
Chef Matt said modern carbonara was created in Italy in the 1960s, when bacon was replaced with guanciale (or pancetta or prosciutto), and cream was eliminated in favour of pecorino cheese and beaten eggs.
Pasta Carbonara
Serves 2-4
Ingredients
500g spaghetti or fettuccine
250g pancetta or prosciutto
2 large eggs
1 large egg yolk
1 cup grated pecorino or parmesan cheese
Freshly ground black pepper
Salt, for pasta water
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, according to package instructions. Important – don’t forget to reserve 1 cup of pasta water before draining.
- Prepare the pancetta: While the pasta is cooking, heat a large pan over medium heat. Add the pancetta and cook until crispy and golden, about 4-5 minutes. Turn off the heat leaving the pancetta and rendered fat in the pan.
- In a bowl, whisk together the eggs, egg yolk, grated pecorino and a generous amount of freshly ground black pepper.
- When you are ready, turn on medium heat. Get the pan sizzling again and add the drained pasta to the pan with the pancetta, stirring to combine so the pasta absorbs the oil from the pancetta.
- To make the sauce: Remove the pan from heat (important to avoid scrambling the eggs). Slowly pour the egg and cheese mixture into the pasta, stirring quickly. Add a little reserved pasta water to create a creamy consistency. The heat from the pasta will cook the eggs, forming a silky sauce. Add more pasta water as needed until the sauce reaches your desired thickness.
- Serve immediately with crisp pancetta slices, more freshly grated pecorino romano and black pepper on top. Enjoy the wonderful and flavourful carbonara dish!
