Carbonara

Ingredients:

N5 Barilla Spaghetti

Fairprice prepacked streaky bacon

Lemon juice

Emborg whipping cream

Sugar

Salt

Egg yolks

black pepper

Parmesan cheese

 

Preparation:

  1. Feel Fill a pan with water, salt generously and bring to the boil
  2. Fry up some bacon in an oven until it goes crispy, then slice it into mini bits
  3. Grate the cheese and mix it in a bowl with the egg yolks, cream and pepper, whisk until evenly mixed

 

Steps:

  1. Drain the pasta when it is al dente
  2. Transfer the pasta into a pan, then turn on a low heat
  3. Pour the sauce into the pan and mix well
  4. Season to taste with salt, pepper and lemon juice

 

Food for thought:

  1. By strict definitions, this is neither a proper carbonara nor an alfredo. But it is closer to a carbonara, and outside of Italy people put cream in their carbonara, and I think it tastes better.
  2. I have tried making it the traditional way, where the pasta is tossed in the oil/grease that the bacon released while cooking, and the sauce just a mixture of egg yolks, cheese, salt and pepper. But I like this more. It feels more pleasant to the palate. The sauce is light and sweet.

 

 

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