Creamy Pasta Carbonara Recipe
This creamy pasta carbonara recipe is the perfect weeknight dinner. Ready in the time it takes to boil the pasta (yes, it really is that quick!), this carbonara is sure to become a favourite for any busy family.
Ingredients
- 200-300 g unsmoked lardons/bacon sliced
- 4 egg yolks
- Pepper to taste
- 200 g crème fraîche/double cream
- Pasta to serve
- Parmesan optional, to serve
Instructions
- Bring a pot of water to the boil and cook the pasta according to packet instructions.
- While the pasta is cooking, fry the bacon in a small saucepan. No need to add oil, the bacon will release its own fat. Once the bacon is cooked, you may wish to remove some of the fat. Turn down the heat and add the cream. Heat through gently.
- Separate the egg white and yolks and place one egg yolk in the bottom of each plate. Reserve the egg white for use in another recipe.
- Once the pasta is cooked through, divide the pasta between each plate, on top of the egg yolk. Spoon the creamy carbonara sauce over the pasta. Mix the pasta, sauce and egg yolk together in each bowl.
- Serve with a sprinkle of parmesan and some cracked pepper on top. Add a side of green salad for some veggies.
Notes
- Always mix the pasta, sauce and egg yolk directly in the plate - not in a saucepan. If you do this in a hot saucepan the yolk will cook and become clumpy. You want the egg yolk to remain silky and blend with with the cream.
- Depending on how fatty your bacon is, you may wish to remove some of the fat after cooking. You can either spoon it out or use kitchen towel to sponge it out of the pan.
- Adding a sprinkle of parmesan before serving is optional but I highly recommend it!
- Make sure you check the cooking time of your pasta before starting. If it is under 10 minutes, you will need to start the sauce before cooking the pasta.
- Make this recipe gluten free by using gluten free pasta.
- Make it dairy free by using coconut milk instead of crème fraîche.