Quick and easy carbonara
I love a good quick carbonara sauce for when I make some fresh egg pasta for dinner. It is so easy to make, and with the leftover egg whites, I love making a good meringue as dessert.
Ingredients
- 4 medium egg yolks
- 60 gr parmesan or aged cheddar
- 4 tbsp cream or milk
- 1 small onion
- 1 clove garlic add more if you prefer
- 250 gr rashers or bacon
Instructions
- Fry your rashers in a frying pan with a little bit of olive oil don't overcrowd the pan. Just fry them a couple at a time and take them out once done to fry the next ones. Leave them to rest on your chopping board. Once all the rashers are fried, you can slice them into thin strips.
- Dice your onion and mince your garlic, then fry in the same pan that you fried the rashers in. That allows you to use the fat from the rashers, which will impart a lot of flavour. After you've sliced up your rashers, you can add them back into the pan and leave them on low heat until your pasta is done cooking.
- While everything is frying away, you can combine your egg yolks, grated cheese, and cream in a small bowl. Keep it to the side until your pasta is done cooking.
- When your pasta is done cooking, you can add your egg mixture to your pasta and mix well. If you find that the pasta is a bit dry, you can add some more moisture. By adding another little splash of cream or milk.
- To serve, either sprinkle your bacon on top or mix it into your pasta. I also like to cut up some arugula when I have it on hand and sprinkle it on top.
Notes
If you don't have rashers or bacon on hand you can also dice some chicken into fine bits and fry them until crispy. We call it chicken bacon and often use it instead of actual bacon or rashers. Or use some fried mushrooms to create a vegetarian meal.