Creamy Pasta Carbonara M
Pasta Carbonara literary translates to the charcoal miner wifes pasta. The black pepper to top off the pasta resembles the coal from the mine. Although often thought of as one of the most typical Italian dishes, it was invented in the 20th century. This highly unorthodox version contains cream, making it a little bit creamier.
4 egg yolks
50 grams Pecorino cheese, grated
150 ml heavy cream
150 grams of bacon
400 g long pasta e.g. spaghetti
oil for frying
1. In a bowl, beat egg yolks. Add grated Pecorino cheese.
2. Fry the bacon in a frying pan over medium heat for about 5 minutes or until browned; set aside.
3. Cook the pasta accordingly to the instructions on the package. Drain in a strainer or colander when done. Before draining, save a spoonful of pasta water to use when combining the pasta and sauce.
4. Add the pasta to the pan with the bacon. While the pasta is still hot add beaten egg mixture. Give the pasta a good toss and a stir. Let the egg yolks thicken slowly, and then add the cream. If the pasta is a bit cool, bring the pan to a heat again.
5. Season with a heart portion of freshly ground black pepper, as this is part of the signature taste of this dish. Serve immediately.
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