Any cream in carbonara is outrage. To an Italian, it is a sacrilege worthy of being dramatised in an opera.
Carbonara, the iconic favourite among pasta lovers in Singapore, is sadly also one of the most misunderstood of Italian dishes. Many have been unknowingly sold the French version of carbonara that uses cream in its sauce, and told that it is Italian. More often than not, most are often left sick of the pretender’s creamy richness after the fifth mouthful.
Real Italian carbonara contains no cream and is extremely simple to make. The base that forms the carbonara sauce is essentially made from egg yolks. Try it out with our recipe below and you will taste the amazing difference from the pretentious French version. Remember, any cream in carbonara is an outrage!
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Makes 2 servings
- 100g bacon, cut into bite-sized pieces
- 3 egg yolks
- 150g pasta – We used fresh pasta. Lingune is recommended.
- Grated Parmesan cheese for sprinkling
- Olive oil for cooking and drizzling
- dried herbs (oregano/basil/thyme/rosemary)
- Season the bacon with the bacon with a sprinkle of pepper and dried herbs. Then pan-fry the bacon till it is cooked but not crisp and set aside.
- Mix the egg yolks up in a serving bowl and set aside
- Cook the pasta.
- When the pasta is ready, quickly drain the pasta and mix it up with the egg yolks in the serving dish. The hot pasta will cook the egg yolks.
- Add the bacon, drizzle some olive oil, sprinkle the grated Parmesan and mix everything up. If it is too dry, drizzle more olive oil or add a few splashes of the cooked pasta water.
- It is now ready to serve. Enjoy!