Carbonara is one of my main cheat dishes – a dish that is so simple to make with ingredients readily available in the fridge. Our freezer always has some frozen rashers of bacon and plenty of parmesan cheese, and we like to keep some long-life cream in the pantry for hunger emergencies (when we haven’t bought fresh from the market).
This whole dish takes less than ten minutes to cook so it's easy to see why I love this dish so much - rich, creamy & quick!
What Will I Need?
½ cup Thickened Cream
½ cup Parmesan, grated
2 Egg Yolks
2 Rashers Bacon, diced
1. Bring a large pot of water to the boil before salting generously and then adding the pasta.
2. Whilst the pasta bubbles away (timing according to directions), cook the bacon over a medium high heat in a small fry pan until golden brown – approximately 4-5 minutes.
3. Now, in a small bowl combine the cream, yolks and cheese and stir to combine.
4. Once the pasta is cooked, drain in a colander (remembering to retain a small amount of pasta water!) and then decant back into the large saucepan it was boiled in.
5. To the pasta add both bacon and creamy sauce and stir until the pasta is covered in the creamy sauce. If needed add pasta water as necessary to ensure the sauce covers the fettuccine sufficiently.
6. Serve into bowls and then add a generous amount of cracked pepper before serving.