The best ever carbonara recipe
A simple dish of hot pasta into which other ingredients have been mixed —often used as a postpositive modifier spaghetti carbonara.
- 125 g pasta
- 30 g frozen peas
- 80 g Streaky Bacon or Pancetta
- 2 yolk
- 1 tbl creme fraiche
- 2 Mushrooms: Sliced
- 1 Chili Minced
- olive oil
- 2 Garlic Gloves Thinly Sliced
- Grana Padano or Parmesan Cheese
- 2 Tablespoon parsley
- salt and pepper
Get pot of water boiling and add pasta:
Head a non-stick pan to medium high heat, add tablespoon of olive oil then bacon when oil is hot. Add a little pepper for taste. Add garlic after about 2 minutes of cooking and then mushroom and chili. Cook till bacon is crispy and color on mushroom. Add salt to taste
Grate about 1/3 Cup (40G) of Grana Padano over egg yolks. Then add Crème Fraîche and mix. Add teaspoon cold water to mixture to make sure it's at a liquid consistency.
Add peas as bacon mixture is almost finished cooking. As the the mixture is starting to finish add about 3 tablespoons of pasta water.
Once pasta is finished, saving some pasta water for sauce, season pasta and then add to bacon mixture and toss. Then add egg mixture after about 30 seconds, turn gas down and mix till cooked. Add parsley at end and plate.
Top with more cheese if desired.