Carbonara Sauce is an old family favourite and even older Italian classic. Although it seems to have been created during the second world war. It is one of the recipes that every cook should know for those what am I doing moments. This sauce is very simple but so full of flavour with the bacon, pecorino and parmesan cheeses. Added to spaghetti creates the famous Spaghetti Carbonara. Other “go to” recipes include Lasagna, Swedish Meatballs and Pork Stir Fry Noodles. However, if you want a slight change to the norm, add cooked chicken pieces in with the bacon. As with all pasta dishes, Carbonara Sauce must be eaten hot or the texture will not be right. The best time to add the cooked pasta is when al dente. Just drain, reserving half a cup of the cooking water and add to the pan.
- Heat a large frying pan over medium heat.
- Add the pancetta and fry for a few minutes, or until the meat is golden (but not too crispy) and has rendered its fat. Turn off the heat.
- In a bowl, whisk the eggs and the cheeses until well combined and season with a good amount of black pepper. The cheese is already salted.
- Return the pancetta pan to medium heat, and pour a little of the reserved pasta water into the pan.
- Stir in the spaghetti and leave the pan over the heat for a few moments to allow some of the water to evaporate and the pasta to absorb the flavours.
- Working quickly, take the pan off the heat and stir in the egg and cheese mixture, moving everything around until every strand of pasta is coated and the sauce has thickened.
- If it gets too clumpy, add another splash of cooking water to loosen it.
- Add more salt to taste and serve immediately.