Pasta Carbonara

Pasta Carbonara is an Italian pasta dish usually including spaghetti, fettuccine, rigatoni or bucatini mixed with eggs, cheese, bacon and black pepper. This recipe I received from an Italian chef and I prefer it as a starter.

Ingredients serve 4

500 g. Fettuccine

1tbls butter

1 small chopped onion (150 g)

4 rashes bacon chopped (200 g)

300 ml. fresh cream

4 egg yolks

Pinch salt

Pinch pepper

120 g grated parmesan cheese

2 tbls chopped chives

Method

Place pasta in a pot of boiling salted water for approx. 12 min. Meanwhile prepare the sauce. Melt butter in a frying pan and fry the onion until soft, add bacon and fry for a few min. Cook together until bacon is lightly browned. Add fresh cream and reduce for a few min. Whisk in egg yolks.

When pasta is al dente, drain and toss in the sauce. Season with salt and pepper and mix well. Serve while hot garnished with grated parmesan cheese and sprinkle with chives.

Note: Your choice of pasta can be spaghetti, linguine and fettuccine. Garlic may be added for taste, also great with button mushrooms.

Al dente is an Italian term, which when referring to pasta means cooked only until it offers a slight resistance when bitten into, which is not soft or overdone.

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