A few years ago I went to Italy and had one of the best culinary experiences of my life. Shots of espresso, freshly baked pastries, refreshing gelato and the star of the show – homemade pasta. There’s nothing like it – simple rustic home cooking at it’s best. While in Rome, one of the signature dishes I had was a mouth watering Pasta alla Carbonara – a creamy, silk sauce that laced each strand of pasta cut with the grassiness of fresh herbs under a blanket of parmigiana.
At the time I thought that this was a complex and time consuming dish, but when I got home and did some research, I was amazed to find out that it’s literally 7 ingredients and can be on your plate within 15 minutes!
The secret to this dish is to understand how to temper your eggs properly so that you are left with a velvety sauce without scrambling them. Finding the perfect balance between adding your pasta water slowly and whisking the egg mixture constantly until the eggs are cooked and your left with a luxurious sauce.
Now, traditional ‘carbonara’ is made with lots of bacon, but I use chicken sausage removed from the casing instead. Crisp is up in olive oil with a lot of fresh chopped garlic, add your cooked pasta, pour your egg mixture and toss the whole thing together for a few minutes so that every strand of pasta is coated.
It’s as simple as that – the most time consuming part of this recipe is really boiling the pasta! For a quick and easy way to add more flavour to your pasta, click here to check out my secret. So the next time you’re strapped for time or have no idea what to make for dinner. Grab some bacon and eggs from the fridge and give this recipe a whirl.
Every time I make this dish it takes me back to the streets of Rome eating under the moonlit sky singing:
“When the moon hits your eye like a big pizza pie
When the world seems to shine like you’ve had too much wine
Until next time,