Recipe #9 - Carbonara
Hi everyone,
Sometimes you are very short on time and need a quick lunch to pick you up. A homemade carbonara can be cooked in 15-20 minutes and can be very tasty. This is my take on the classic Italian recipe. To prep just cut parma ham in slices, I like to roll the ham and then slice from there. In a small bowl, mix the egg yolks with the parmesan cheese until it becomes a paste. Heat a pan with olive oil and chuck in a few cloves of garlic to flavour the oil. Once the oil is hot add the parma ham with some rosemary. Once it begins to be crispy, remove from the pan and lay on a plate with kitchen towels. Remove the garlic cloves. On a separate pan, boil the pasta. I prefer to use egg pasta for this recipe. Furthermore, I chose tagliatelle but you can use any pasta for this dish. Once the pasta has cooked, add the pasta to the pan with the parma ham oil and start adding the paste. Remember to keep stirring otherwise the egg will begin to cook. Add pasta water to make the sauce lighter, you can measure this to taste. When you have done this then season and plate the pasta, add the crispy parma ham on top and a pinch of rosemary. Top with extra parmesan cheese. Enjoy!
Recipe
250g Pasta
70g Parma Ham
2 Garlic Cloves
3 Egg Yolks
150g Parmesan Cheese
Pinch of Rosemary
Salt and Pepper
1) Slice the parma ham and cook in a pan with hot oil, plus 2 whole garlic cloves, until crispy. Add a touch of rosemary.
2) Remove the parma ham and leave to one side. Boil water in a pan with salt and olive oil. Cook the pasta until al dente and place in the pan with the parma ham oil.
3) Mix the egg yolks with parmesan cheese and add this to the pasta with some extra water. Mix well until creamy or drier, it is to your liking. Measure the thickness of the sauce with the amount of water you add.
4) Season the pasta, plate it and add the parma ham on top. Grate some parmesan and top with rosemary.
Sometimes you are very short on time and need a quick lunch to pick you up. A homemade carbonara can be cooked in 15-20 minutes and can be very tasty. This is my take on the classic Italian recipe. To prep just cut parma ham in slices, I like to roll the ham and then slice from there. In a small bowl, mix the egg yolks with the parmesan cheese until it becomes a paste. Heat a pan with olive oil and chuck in a few cloves of garlic to flavour the oil. Once the oil is hot add the parma ham with some rosemary. Once it begins to be crispy, remove from the pan and lay on a plate with kitchen towels. Remove the garlic cloves. On a separate pan, boil the pasta. I prefer to use egg pasta for this recipe. Furthermore, I chose tagliatelle but you can use any pasta for this dish. Once the pasta has cooked, add the pasta to the pan with the parma ham oil and start adding the paste. Remember to keep stirring otherwise the egg will begin to cook. Add pasta water to make the sauce lighter, you can measure this to taste. When you have done this then season and plate the pasta, add the crispy parma ham on top and a pinch of rosemary. Top with extra parmesan cheese. Enjoy!
Recipe
250g Pasta
70g Parma Ham
2 Garlic Cloves
3 Egg Yolks
150g Parmesan Cheese
Pinch of Rosemary
Salt and Pepper
1) Slice the parma ham and cook in a pan with hot oil, plus 2 whole garlic cloves, until crispy. Add a touch of rosemary.
2) Remove the parma ham and leave to one side. Boil water in a pan with salt and olive oil. Cook the pasta until al dente and place in the pan with the parma ham oil.
3) Mix the egg yolks with parmesan cheese and add this to the pasta with some extra water. Mix well until creamy or drier, it is to your liking. Measure the thickness of the sauce with the amount of water you add.
4) Season the pasta, plate it and add the parma ham on top. Grate some parmesan and top with rosemary.
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