Would I really call this The Best Carbonara? Well apparently this is, according to taste.com.au, where this Valli Little recipe originally appeared in the Delicious magazine.
I like this recipe as it’s easy on the cream. Original, traditional carbonara recipes actually use no cream at all, however with the risk of your hot pasta turning the sauce into a scrambled egg mess, adding a bit of cream is truly the safest way to ensure a silky, moreish sauce. This adds only a little bit of cream and just coats the pasta perfectly.
I also thought this light sauce would be the most appropriate for a new egg pasta I had bought, a porcini mushroom tagliatelle. Unfortunately I found that even with the lighter sauce I couldn’t particularly taste the porcini in the pasta, although it was very well-made pasta.
To serve four, you will need:
- 250g pasta (preferrably a thin to medium noodle type such as spaghetti, linguine or tagliatelle);
- 1 tablespoon olive oil;
- 200g lean bacon or pancetta, sliced;
- 2 garlic cloves, finely chopped;
- 3 eggs, plus one extra yolk;
- 100ml thickened cream;
- One bunch asparagus, washed, trimmed and chopped into 3cm sections;
- 25g Parmesan, shaved, plus extra to serve;
- 2 tablespoons flat-leaf parsley, to serve.
Cook the pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. Cook bacon/pancetta, stirring, for 2-3 minutes until beginning to crisp. Add the asparagus and cook for a further minute.
Add the garlic for 30 seconds, then set the pan aside.
Place the eggs, yolk, cream and parmesan into a bowl. Season, then mix gently with a fork. Drain pasta, then return to the pan. Quickly add the egg and pancetta mixtures. Toss to combine – the heat from the pasta will cook the egg slightly and form a creamy sauce.
Serve immediately with the chopped parsley and extra parmesan.
A light sauce that hits all the right spots! Enjoy your week, lovelies 🙂 xx