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.
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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
That’s amore.
When the world seems to shine like you’ve had too much wine
That’s amore”
Until next time,
Ingredients
- 454 grams Pasta
- 2-3 Organic Chicken Sausage Links (or 6-8 strips of bacon)
- 1/2 cup of Italian Parsley
- 2 Farm Fresh Eggs
- 6-8 Cloves of Chopped Garlic
- 1 cup grated Parmigiana
- 1/4 tsp. Lemon Zest
- 1 tbsp. Milk
- 1/2 tsp. Dried Oregano
- 1/2 tsp. Dried Parsley
- 1/2 tsp. Dried Basil
- 1 tsp. salt
- 1-1 1/2 tsp. Fresh Black Pepper
- 1/4-1/2 tsp. Chili Flakes
Instructions
- Boil pasta according to package directions.
- Heat up some olive oil in a large skillet and crisp up your sausage until it renders it’s fat
- In a separate bowl, add your chopped parsley, parmigiana, eggs, spices, lemon zest and milk.
- Whisk everything together and set aside.
- Once your pasta is cooked, reserve 2 cups of water before draining.
- Add the pasta to your skillet and reduce the heat to low.
- Slowly start adding a little bit of your pasta water (start with 1 cup and work your way up if needed) to your egg mixture until it is creamy.
- Pour your egg mixture over your pasta and toss until the sauce thickens up and coats all of the pasta. Add more water if necessary.
- Serve immediately with lots of shaved parmigiana.
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