Carbonara is a Italian pasta dish from Rome, based on eggs, cheese, bacon and black pepper. Spaghetti is usually the chosen pasta however linguine, fettuccine, rigatoni and bucatini can also be used.
My version uses cream which is not normally used in Italy but it gives that creamy richness I like in my carbonara. I also add in ham for that extra savoury and texture. It is absolutely delicious! So, do give this recipe a try!
Serves 4
Ingredients
150g Streaky Bacon, cut into 1/2cm slices
150g Honey Baked Ham, cut into 1cm slices
2 Tbsp Garlic, Finely Chopped
2 Egg, Beaten
1 Cup Heavy Cream
1/2 Cup Parmigiano-Reggiano, Grated
1/2 tsp Garlic Salt
Freshly Ground Black Pepper
Spaghetti /Pasta of Choice
Method
Slice bacon and honey baked ham.
Prepare and cook pasta of choice according to package instructions. Drain the pasta and reserve some of the pasta water. Set aside.
In a frying pan over medium heat, fry the bacon bits till crispy, scoop out the bacon bits & set aside on some kitchen papers to drain off the excess oil.
Add in the chopped garlic into the rendered fat in the pan & sauté till fragrant. Add in the ham, half of the bacon bits and sauté it for about 3-5 mins.
Lower the heat before pouring in the cream. Let it simmer and season with garlic salt and freshly ground pepper. Let the sauce thicken slightly.
In a bowl, add in the grated Parmigiano-Reggiano into the beaten egg. Pour into the pan and mix well with the sauce.
Quickly stir in the cooked pasta, making sure the pasta is evenly coated with the sauce.
Garnish with the rest of the fried bacon, some freshly cracked black pepper and serve hot.
Author's Note
Thin the sauce with the reserved pasta water if it is too thick.
Always grate cheese just before using to preserve its freshness.