Spaghetti alla Carbonara
This is a recipe for carbonara without cream (the Italian way). It’s very simple, you only need 3 main ingredients to turn any pasta to carbonara: bacon, Parmesan cheese and egg.
The challenging aspect of making carbonara is to cook the egg in the sauce thoroughly (half-cooked or raw egg taste is a no-no), yet never to scramble the egg (the absolute fail of aesthetics no matter how good it tastes). Check out the fail-safe steps in the recipe on the next page, on how to achieve this.
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And by the way, authentic carbonara uses pancetta (Italian salt cured bacon), but I couldn’t find it at the local supermarkets, so I substituted with streaky bacon. I’m still happy :) Please let me know via comment if you know where to buy pancetta in Singapore. I know Carrefoure used to sell it, but the chain had since closed down.
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