Classic Carbonara recipe
A classic dish of smoked bacon served with pasta and a creamy parmesan sauce.
Ingredients
- 1 cup Cooked fettuccine pasta (enough to serve 2)
- 200 g smoked bacon, diced
- 0.5 small onion, finely sliced
- 1 cup olive oil
- 250 ml double cream
- 120 g parmesan cheese, grated
- 2 egg yolks
- 1 pinch freshly ground black pepper
- 1 cup Cooked fettuccine pasta (enough to serve 2)
- 7.1 oz smoked bacon, diced
- 0.5 small onion, finely sliced
- 1 cup olive oil
- 8.8 fl oz double cream
- 4.2 oz parmesan cheese, grated
- 2 egg yolks
- 1 pinch freshly ground black pepper
- 1 cup Cooked fettuccine pasta (enough to serve 2)
- 7.1 oz smoked bacon, diced
- 0.5 small onion, finely sliced
- 1 cup olive oil
- 1.1 cups double cream
- 4.2 oz parmesan cheese, grated
- 2 egg yolks
- 1 pinch freshly ground black pepper
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- In a frying pan add a little olive oil and fry the bacon until golden, add the sliced onion and cook until soft. Add the double cream and cook for 2 mins, mix in 100g of the Parmesan.
- Bring a pot of water to the boil and quickly drop the pasta into it to heat it up. Drain and add into the Carbonara sauce, take off the heat and add the egg yolks, stirring vigorously.
- Serve straight away with garlic bread and a good twist of freshly ground black pepper.
Recipe provided by Case & Sons.
You might also like
Antonio Carluccio's pasta ribbons
Best of three: Tomato and basil pasta sauces
Most Recent
Comments
-
Come on, you admit it yourselves - that's not classic. No cream, no onion, use spaghetti, and purists would say pecorino instead of parmesan. Antonio Carlucci has a great recipe which works every time.
REPORT This comment has been reported.
Do you want to comment on this article? You need to be signed in for this feature
31 July 2017