I would like to call this simple dish four-ingredient Carbonara but counting everything in – including pasta, there’s actually more and I forgot to include  two other ingredients in this photo – parmesan and pepper. So let’s say four-ingredient Carbonara sauce. ^_^ Italian Carbonara doesn’t have cream; that’s what I’ve been reiterating in my posts and I’m sorry I just have to say it again. Then again, it always gets creamier with well, cream…and that’s perhaps what we we’re used to having.

Carbonara sauce has 4 basic ingredients, that’s egg, bacon, cheese and black pepper. Going more particular, the bacon used is either guanciale or pancetta but hey any bacon is ok. For the cheese, Parmigiano-Reggiano/parmesan is preferred but I sometimes use the more similar Grana Padano.

eggpasta

Here’s what you need:

250g pasta of your choice (I often have Spaghetti or Tagliatelle)
100g bacon
100g parmesan
2 eggs
pepper

additional:

olive oil
garlic
onion

To cook, saute bacon in olive oil. Prepare pasta per package directions. In a bowl combine raw eggs, a drop of olive oil, cheese and pepper, mix well.

Put pasta in pan while still hot but remove the pan from heat. Stir in raw eggs mixture with pasta. Season with salt and pepper but I find the bacon salty already so I opt to leave out salt. Top your Carbonara with lots of parsley.

This is where your preferences come in. You can add peas, mushroom, broccoli or other vegetables. I sometimes put in tuna in lieu of bacon. Will have to share that recipe too. Enjoy your meal!

pastaparsley

for:

Food Friday, Yummy Sunday