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| carbonara |
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| carbonara |
Ingredients
425 gm spaghetti pasta
8 slices bacon, cut in half crosswise
4 egg yolks
128 ml heavy cream
2 cloves garlic, minced
185 gm grated Parmesan cheese, divided
3gm ground nutmeg
3gm white pepper
Method
1.Grill the bacon on a heavy skillet until crisp.Remove and drain on paper towels
2.Bring a large pot of salted water to a boil, add pasta and cook until al dente, strain and keep aside
3.Combine the egg yolks, cream, garlic, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat until well blended.
4.Add the pasta to the skillet with the bacon drippings, place over low heat and toss for 1 to 2 minutes.Scrap the pan with tongs to loosen pan drippings
5.Stir in the prepared egg mixture and toss thoroughly until combined.Check for the thickness, if it is not in a creamy sauce form, add a little hot water.Add the bacon and remaining cheese and toss again to coat,serve immediately garnished with a sprig of French parsley
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