Years ago I told my daughter that I didn't feel like cooking so we were having bacon and eggs for dinner, she replied, and she was probably only 8 years old at the time, isn't carbonara like bacon and eggs. So I made carbonara instead, and it's so easy that it wasn't a problem.
To add cream or not add cream, that is the question. Traditional carbonara does not have cream in the recipe, the egg mixture is what makes it creamy. This true version is amazing without the cream. I do have other recipes on my site that do add cream and they are delicious, but they are not true carbonara recipes.
If you follow the instructions precisely, you might not end up with scrambled eggs, which can happen. If by chance it does curdle, you can still eat it obviously, it just won't be the same. To stop it from curdling, just allow the pasta to cool slightly before adding the egg mixture.
This is a great and inexpensive mid week meal, give it a try.
Salt and pepper, ta taste
50ml olive oil
100g smoked pancetta, cut into thin batons
3 medium whole eggs
3 medium egg, yolks
60g parmesan cheese, freshly grated
Put the oil in a large saucepan and fry the pancetta until crispy. Leave it in the pan.
In a bowl add the eggs and egg yolks, beat until well combined. Add the parmesan and season with ground black pepper. Season with a little salt, just remember parmesan is salty, so not too much.
Meanwhile, cook the pasta in plenty of boiling salted water following packet instructions, until al dente.
Lift from the water with pasta tongs and put into the warm pancetta pan, off the heat, with the pancetta and fat it released. The pasta shouldn't be too hot, so allow to cool, just for a minute or two. Then pour in the egg mixture, and mix well so that the egg adheres to the pasta, just coating it, without curdling it.
Serve with more freshly ground pepper, while still hot.
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