My favourite Italian meal is carbonara hands down – it has everything I love in it – cream, mushrooms, pancetta, egg and cheese. The worse thing about making carbonara is the egg part – you have to make sure that the egg doesn’t cook when you put the mixture on the pasta – it took me years to perfect and I still get it wrong from time to time – and when I do, I just say its scrambled egg on top! (which I did on this occasion!) Hahaha! You can use whatever pasta you want – I love spaghetti and so this was my choice of pasta today – the shell ones are cute as well but we ran out of it (either that or the better half hid it).
The recipe is an improvised one from my cousin – tastes just as gorgeous! Full recipe below:
Cook the pasta
Heat olive oil and fry pancetta and mushrooms until golden brown
Break 2 eggs into a bowl, then break another 2 eggs and keep only the yolks
Grate fresh parmesan (or pecorino romano) and add freshly milled pepper (we used the ever life saving bamix – its awesome!)
Whisk eggs, extra yolks, cheese and cream in a bowl
When pasta is cooked, drain really quickly in a colander leaving a little moisture still clinging. Return pasta to saucepan, turn off heat and add mixture of eggs cheese and cream to the saucepan. Stir thoroughly.
Ta-daa!!! One lovely plate of Spaghetti Carbonarra!
225 grams pasta
150 grams pancetta
2 large eggs plus 2 extra yolks
1 ½ extra virgin oil
4 tablespoons Pecorino Romano (or if you want parmesan tastes very similar)
4 tablespoons double cream (I put in 8 as I really like my carbonara creamy)
Freshly milled black pepper
200 grams mushrooms