PASTA CARBONARA
A classic Italian dish, that even doesn't have basil in it (!) although it can certainly be added to provide even more flavor. Carbonara should be made with smoked pancetta or streaky bacon, which gives it the authenthic flavor. Garlic is not necessary but it adds the little extra. If you want to make even more special carbonara, cook the pasta together with some herbs or with a herb stock cube. Superb!
4 servings:
400 g/almost 1 lb cooked spaghetti (for a classical carbonara) or other pasta
1 tbsp olive oil
200 g/6.6 oz smoked pancetta or bacon, diced
2 garlic cloves, crushed
4 egg yolks
250 mL/8 fl oz double cream
75 g/2.5 oz parmesan cheese, grated
salt, freshly ground black pepper
4 tbsp parsley, chopped
Start by cooking the pasta in salted water or with stock cubes Drain away the water and set aside after it's cooked. In a pot on moderate heat, sauté the bacon together with garlic cloves in olive oil. Bacon should get crispy. Meanwhile, mix cream, egg yolks, and a little parmesan in a bowl. When bacon is ready, throw in the pasta together with the cream mixture and heat up gently while mixing. The egg yolks must not get overheated or they will be "lumpy". When the sauce has thickened, remove from the heat, add the rest of the parmesan, season with salt and pepper, pour out on a plate, garnish with parsley and serve immediately.