My earliest food-related memory is of being on holiday in St Tropez with my parents, I must have been 7 or 8, I had Moules Mariniere to start, then spaghetti carbonara. The latter came in a black cauldron type pan with a raw egg on the side which my Dad helped me to crack and stir in so that it cooked in the heat of the spaghetti. It’s still my favourite pasta dish to this day.
Despite the above I never order it when I eat out, I rarely go to Italian restaurants and anywhere else seems to think carbonara is a white sauce with lumps of reconstituted ham in. BLEURGH.
I make this at least once a month and it’s a real crowd pleaser, unless the person you’re cooking for is on a diet that is… I feel like a broken record saying this, but do not try to make a low fat version of this, it will be rank.
Above is all of the ingredients you need for two hungry/greedy people or three medium portions. That’s 6 egg yolks- as fresh as possible and must be free range.
- Cook the pasta in plenty of salted boiling water and fry the cubes of pancetta/lardons in a little olive oil/
- Whisk the egg yolks with a splash* of cream of cream and a large handful of finely grated parmesan- use fresh, the other stuff smells like vom.
- Drain the pasta when it’s the consistency you like and put back in to the pan.
- Pour the sauce on to the pasta and mix thoroughly to combine. The heat of the pasta will cook the egg as much as it needs to. Do not spin out and put on the heat cos you think you might poison yoursef, you won’t, all that will happen is it will scramble and become a revolting consistency.
*purists will be disgusted that I say to add cream, you don’t have to, but I find it keeps the sauce that little bit looser and stops it going claggy once it’s started to cool down.
Serve with a rocket & parmesan salad or Mozzarella, tomato and basil with olive oil and balsamic vinegar.