Let’s get one thing straight:
Carbonara = no cream.
That’s right. It’s highly likely that every carbonara you’ve ever eaten has been prepared incorrectly this whole time. Why? Achieving creaminess without cream is slightly technical but not impossible!
Here goes:
Egg.
That’s it.
(But I do have one request. Please read the method before you start cooking xo)
Proper Carbonara (with gorgonzola & garlic)
Serves 4-6 depending on how hungry you are.
Ingredients
500g pasta – spaghetti is best
100g pancetta – see note
3 cloves of garlic, crushed
4 eggs
1/2 cup grated pecorino or parmesan
Pepper
1/4 cup crumbed gorgonzola
Method
Start by whisking your eggs in a bowl then stirring through the pecorino and generous amount of pepper. Leave aside.
Now get your pasta on the boil in heavily salted water.
In another skillet or big pan fry the pancetta over a medium heat until the fat releases then add the garlic. If you’re using a less fatty piece of pork add a bit of olive oil. Reduce the heat and continue to cook/stir until your pasta is just about cooked then turn the pasta off the heat and the pancetta pan.
Working quickly now…
Grab your tongs and transfer the pasta straight from the pot to the pan along with 1 cup of pasta water. Do not drain the water or go past go to collect $200. Stir it around for a second before pouring in the egg mix. Remember this shouldn’t be on the heat. Stir through until a creamy sauce begins to form then serve immediately with the gorgonzola.
Trouble shooting…
If it’s looking a little thick add 1/2 cup more pasta water.
If the eggs scramble it means you haven’t got enough pasta water in the pan.
Either way, it’ll taste light and delicious just gotta work quickly.
Kitchen notes...
Using pancetta is kinda vital here as it provides the saltiness and depth to the recipe. If you absolutely can’t find any go for prosciutto and at worst case, ham.