So the reason I added “My version” to the title is because I am aware that the classic Italian way of making Carbonara is by using only egg yolk and Parmesan cheese as the coating for the pasta. Here in Australia, We like to westernise many the including carbonara by adding cream, chicken and mushroom. Personally, I just wanted to make a small change or 2 so that the recipe isn’t too different, but at the same time I wanted to add a certain uniqueness to it.
Please feel free to add whatever you want to the recipe. You can add whatever meat or cheese you like, if you want it to be a bit more healthy you can add courgettes, rocket, spinach, more or different herbs you name it! But most importantly have fun making it. (:
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Ingredients: (serves 6)
- 500g Linguine
- 200g Creme Friache
- Handful parsley chopped
- Handful Parmesan cheese grated
- Black cracked pepper
- 6 bacon rashes sliced
- 2 garlic cloves chopped
- 2 egg yolks
- Olive oil
- Get a pot of salted, boiling water.
- Add the Linguine to the boiling water and stir it around occasionally, get a cup, and scoop out some of the water. After approximately 10 minutes the pasta should be cooked (al dente), strain the pasta and set aside.
- Add the egg yolks, crème fraiche, black pepper and three-quarters of the Parmesan cheese in a bowl and whisk them all together.
- Get a decent sized frying pan on medium heat and add a glug of olive oil. Start frying off the bacon and stir around occasionally until you get a slight brown color. Try not to make the bacon really crispy, instead just lightly brown it on the outside. Next add the garlic (be careful not to burn it) for about a minute.
- Add the cooked Linguine and parsley then toss/mix everything together. You may find that the pasta sticks together, if so add the water that you scooped out a bit a time to get a nice silkiness and then make sure the pasta gets heated up.
- Turn the heat off the leave for about 30 seconds-1 minute just to slightly cool down just to ensure the egg content in the sauce won’t scramble. Add the sauce and use a pair of tongs to stir through. Make sure all the pasta is covered.
- Serve on a nice big plate or platter, top with the rest of the Parmensan cheese, a light drizzle of olive oil and a sprinkle of the black pepper. ENJOY.