Pasta Carbonara
June 23rd 2011 09:46
:
A history of
:
pasta
Fettuccine Carbonara
Pasta alla carbonara obviously has its roots in Italian cuisine and was known as the coal-miner's spaghetti. ('carbonaro' is Italian for charcoal burner).
While no one is sure on its actual beginnings it seems to only have evolved from around the mid-twentieth century.
I love making my version with fettuccine.
Ingredients
4 rashers of bacon
1/3 C cream
pinch Paprika
1 egg
1 egg yolk
60g grated parmesan cheese
30g softened butter
peper
250g fettuccine
Method
1. Remove rind from bacon, cut into thin strips.
2. Place bacon in frying pan over low heat and cook gently until bacon is crisp.
3. Add cream and paprika, stir until combined.
4. Place egg, egg yolk and parmesan cheese into a bowl, beat until combined.
5. Place fettuccine into pan of boiled salt water, boil uncovered 10-12 mins or until just cooked. Drain, return to pan with butter, toss over low heat, until combined.
6. Add bacon/cream mixture, toss until combined. Add egg mixture, toss until combined.
7. Season with pepper. Sprinkle with remaining parmesan cheese.
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