Pasta Carbonara

These days, it has been so hot that it’s hardly enticing to cook in the kitchen anymore; it’s like a furnace! It’s definitely not a good idea too to bake anything in Summer unless the kitchen has got good ventilation or an a/c installed. But since I’m not so fond of eating out, cooking has to go on.

I stumbled upon this website and the author’s entry about Pasta Carbonara. To be honest, I’m not so much of a pasta person until I came over to the States. I know it’s easy to cook but I find pasta too starchy for my liking. S cooked this dish before for small group gathering and I was won over. Since then, I have become more open to it and in particular, Pasta Carbonara – a dish that is so easy and quick to make.

Beware though, that Pasta Carbonara uses raw eggs. I’ve adapted a little of the recipe found in her blog. Oh, by the way, her pictures are really beautiful and I like her stories too.

Serves 2

200 grams spaghetti or linguine
1 teaspoon olive oil
3 cloves of garlic, minced
80 grams pancetta
1/2 cup dry white win
2 fresh large eggs
4 tablespoons freshly grated Parmesan cheese
Salt and pepper
4 sprigs of parsley, finely chopped

1. Cook the pasta in heavily salted boiling water according to the packet instructions.

2. While the pasta is cooking, over medium heat, add the olive oil and garlic into a skillet, stirring to cook, about 2 minutes.

3. Add the pancetta to the oil and garlic. After about 5 minutes, add the wine, scraping the bottom of the pan as it bubbles away. Reduce the heat to low and let the wine evaporate until it’s almost gone. Set aside to cool.

4. Prepare individual bowls for the pasta, breaking an egg into each bowl, then adding the grated cheese. Lightly whisk the egg and cheese together until incorporated, then add a pinch of salt and pepper, and divide the bacon between each bowl.

5. When the pasta is ready, drain, then divide it into two portions and quickly toss in the egg-cheese mixture to coat each strand. Garnish with parsley and more cheese if desired. Serve hot.

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