Spaghetti Carbonara

Spaghetti Carbonara

mmmmmm yum yum!

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:

Dont forget to add a dash of olive oil to the water so that the pasta doesn't stick - and a sprinkling of salt to taste

Dont forget to add a dash of olive oil to the water so that the pasta doesn’t stick – and a sprinkling of salt to taste

Cook the pasta

pancetta and mushrooms 2 (350x466) pancetta and mushroom (350x466)

Heat olive oil and fry pancetta and mushrooms until golden brown

seperating yolks (350x466)  4 egg yolks (350x466)

Break 2 eggs into a bowl, then break another 2 eggs and keep only the yolks

I LOVE PARMESAN!

I LOVE PARMESAN!

Grate fresh parmesan (or pecorino romano) and add freshly milled pepper (we used the ever life saving bamix – its awesome!)

mixture (350x466) cream (350x466)

Whisk eggs, extra yolks, cheese and cream in a bowl

Stir quickly before the egg cooks through and through!

Stir quickly before the egg cooks through and through!

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.

mmmmmm yum yum!

mmmmmm yum yum!

Ta-daa!!! One lovely plate of Spaghetti Carbonarra!

Happy cooking,

KimmyX

Recipe:

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

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