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Pasta Alla Carbonara

Pasta alla Carbonara was once a poor coalminer’s dish in Italy; hence the name. It is a rich and tasty dish, yet so easy to prepare – which makes it a great weeknight meal for busy families. Pasta alla Carbonara is a popular menu item in restaurants in Rome.

500g or 1 lb flat pasta, such as tagliatelle or fettucelle
4 thin slices of bacon, diced
1 pound pancetta, diced
3 cloves garlic, finely chopped
6 large egg yolks, at room temperature
½ cup heavy cream, at room temperature
½ cup Parmigiano-Reggiano cheese, freshly grated
½ teaspoon fleur de sel, plus more to taste
black ground pepper
fresh parsley, chopped

In a pan over medium heat, saute the pancetta and bacon until golden brown and crispy, about 5-7 minutes. Add the garlic and black pepper towards the end, before removing pan from the heat. Set pancetta aside.

Meanwhile, in a bowl, beat eggs with a sprinkle of salt. Mix in the heavy cream and continue beating. Then, stir in half the Parmigiano cheese and the rest of the salt.
Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions or until al dente. Drain the pasta and reserve 1 cup of the cooking water.
Return the pasta to the pot and pour in the egg and cream mixture. Continue tossing the pasta to prevent the egg and cream mixture from curdling. Add the pancetta and bacon to pasta and continue to toss the salad, adding salt and pepper to taste. Sprinkle the remaining cheese and garnish with chopped parsley. Serve pasta while it is warm.

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Pasta Alla Carbonara + trip