Hi everyone and welcome back to my channel
Today I’m sharing with you a recipe to make
one of my favourite pasta dishes, spaghetti
carbonara.
It’s a quick and easy pasta dish to make,
you only need a few good quality ingredients
but it tastes perfect so if you would like
to learn how to make this carbonara then lets
get started.
The first thing you want to do is get a large
pot of water onto the heat so it will boiling
when we are ready to cook the spaghetti.
Traditionally carbonara is cooked with pancetta,
if you have that on hand then yes use it,
but if you don’t bacon works great too.
Cut the rashes of bacon into thin slices.
Place a heavy based pan, like a cast iron
skillet onto medium heat and add a splash
of oil.
Once the pan is hot add the bacon and give
it a toss.
Make sure the pan isn’t too hot that it
will brown the bacon quickly.
While the bacon is cooking and pasta water
is coming to the boil we are going to prepare
the sauce for the carbonara.
This is one of the most simplest sauces, you
only need a few good quality ingredients but
they work amazingly together.
The main ingredients is eggs, which will give
most of the creaminess to this dish.
Try to use free range eggs in this recipe
as you will notice a difference.
I’m using a whole egg as well as an egg
yolk for more of a richness in flavour.
Next is some parmesan cheese, about a third
of a cup finely grated.
Try to grate it yourself rather than buying
the pre grated stuff.
Add it to the bowl with eggs along with some
freshly cracked black pepper.
This pasta dish doesn’t require any additional
salt because of the salt in the bacon.
Using a fork give the sauce a mix until everything
is well combined.
Don’t worry if you think it’s quite thick,
we’re going to adding some of the pasta
water to thin it out.
Check on the bacon and give it a toss.
You want it to be quite crispy to add some
texture to the spaghetti.
To garnish the carbonara and also add some
freshness I’m using some Italian parsley.
Tear the leaves from the stalks and run a
sharp knife over the parsley to chop it finely.
By this point to water for the pasta should
have come to the boil.
Add a generous amount of salt to season the
water and add the spaghetti.
I’m using spaghetti in this recipe but you
can use any type of pasta you would like,
fettuchini is quite popular.
Stir the pasta to make sure it is all covered
by the water and cook for about 7 minutes
or until al dente.
Before straining the spaghetti fill a mug
with the pasta water, we are going to use
this for the sauce.
Drain the spaghetti and add to the skillet
with the bacon.
Make sure to turn off the heat.
Pour about half of the pasta water on the
spaghetti and give it a toss with tongs or
a pasta spoon.
The pasta water is rich in starch so it will
help the sauce stick to the pasta, while also
making the sauce very creamy.
Add the sauce we made with eggs earlier to
the spaghetti and toss well.
It should incorporate well with water, creating
a sauce which will start to thicken from the
heat of the spaghetti.
When the sauce has thickened, this step is
optional, it’s not traditional but I think
it gives a great touch to the dish.
Add a small amount of cream, not a lot or
it will too heavy, just a tablespoon or so
and toss the spaghetti well.
The sauce is extremely creamy on it’s own
with just the eggs but the touch of cream
gives it a nice touch.
Finally add the chopped parsley and toss through.
Serve the carbonara in a bowl, garnished with
a some parsley.
This is a great quick pasta dish to make that
is incredibly simple but perfect.
Let me know if you give it a go, the recipe
will be listed in the information box as well
as on my website.
If you would like to see some other pasta
recipes, take a look at this Pesto Pasta,
or for dessert take a look at this chocolate
salted caramel tart.
I hope you enjoyed this recipe, thank you
for watching and I will see you in my next
video.
Bye.
