I cook - Pasta carbonara

I must have started the first draft many years ago on pasta carbonara but last night, after a long tiring week of work, I made a version of this pasta classic which wowed both of us. Onion powder is unconventional but it adds a savory note to the dish, discreet and yet satisfying. I decided to write this recipe down.


Pasta carbonara, my way

- bacon/pancetta/ham strips, sufficient for two
- 2 whole eggs
- 1 yolk
- garlic powder (3 shakes)
- onion powder (1/4 tsp)
- 1/2 cup of grated cheese (parmasen, pecorino or cheddar)
- plenty of freshly ground black pepper
- tagliatelle for two (or Fettuccine). I prefer broad pasta for carbonara but spaghetti is the tradition.
- extra grated cheese to serve

Cook the pasta in a pot of boiling salted water.

In a heatproof bowl, mix together 2 eggs, 1 egg yolk, garlic powder, onion powder, 1/2 cup of grated cheese and black pepper. Set aside while you grill the bacon.

Fry bacon (or meat of your choice) in a pot with some olive oil. When the bacon strips are lightly browned on the edges, turn off the heat and pour off excess fat.

When the pasta is cooked, drain the pasta (save the pasta water and the pot) and stir into the bacon pan. Coat the pasta with the bacon flavor and transfer the pasta into the egg mixture. Position the bowl on top of the pot which cooked the pasta. Whisk the pasta and eggs and let the gentle heat thicken the sauce. If the egg mixture remains watery after a few minutes, turn on the heat at low under the pasta water pot and keep on whisking/stirring until the sauce is thickened.

Serve the pasta with extra grated cheese and black pepper on top.