My Carbonara
Summary
| Yield | |
|---|---|
| Prep Time | 5 minutes |
| Kind of Dish | starters |
Description
Italians love to argue about the authenticity of various foods and carbonara is no exception. Some would balk at my lack of cream, but I don't think it is necessary. The trick is to really caramelise your onions and shallot. I don't even think garlic is necessary but add it if you like.
Ingredients
- 500 g fresh pasta, your choice but i like tagliatelle for this
- 4 eggs
- 250 g pancetta affumicata, smoked lardons, or very thick cut streaky bacon, diced
- 2 medium onions
- 3 banana shallots
- 100 g parmesan cheese, grated
Instructions
Caramelise your onions, to do this heat up a frying pan to a high heat and wipe with oil. Pile your onions in the centre and add a table spoon of water and let it froth up. Rearrange your onions and repeat. You can add a teaspoon of sugar to get things started if you like.
When caramelised throw in your pancetta and cook.
Cook your pasta al dente
Whisk your Eggs
Throw the eggs and the pasta into the onions and and keep stirring. Try to serve with the egg still slightly runny.
Comments
i am liking the prep time on this one
do we need a good way to arrange "subrecipes" here? i.e. the instrux for caramelising onions
(i use honey sometimes)
I don't even put onions in. Just egg, bacon (maybe well sauted garlic) and that's it. Sometimes it needs something to pep it up so a chopped jar jalepeno or some capers does the job (actually i find with the addition of capers the whole thing leaves a bit of a Big Mac sauce taste in the mouth - om nom nom).
Obv the parmesanis to taste. And don't forget the salt & pepper.