There are very few ‘authentic’ (and I use the term loosely in reference to my recipe) recipes for Fettucine Carbonara on the web, apart from this awesome one from Abstract Gourmet. So, I figured I’d add to the ‘closest to authentic but not really’ list and hope that a bunch of people somewhere out on the interblargs end up making their own awesome, and very easy, fettucine carbonara.
This all needs fairly awesome timing, though.
125g chopped bacon/pancetta/guanciale
2 cloves garlic, sliced finely
1/2 cup grated pecorino
Handful of chopped parsley, to serve
1. First you need to boil your pasta. Start the water around about the same time you put the bacon on to render. Put a splash of olive oil in the pan, keep the bacon on a low heat and let it render slowly.
2. Add the sliced garlic after the bacon and let the bacon and garlic flavour the surrounding oil. FAT IS FLAVOUR.
3. Crack the eggs into a bowl or, if you’ve got one, the leftover high-walled jug from a Kenwood mixer that an old flatmate reclaimed the rest of.
4. While the pasta is cooking and the bacon and garlic making sweet, sweet, oily, love, mix the pecorino with the eggs, like so.
5. Once the pasta is done, move it into the frying pan with the bacon and garlic, using a pasta scoop. The pasta scoop will bring some of the starchy pasta water with it, which will make the sauce thicken.
6. Add a whole bunch of cracked pepper, just cos.
7. Now this is the bit I can’t show you in pictures, as I was the only photographer and it needs to be well timed. Tip the egg and pecorino mixture into the pan with the pasta and mix quickly. You don’t want the egg to cook into little omelette-like lumps, but to create a beautifully unctuous sauce. Take it off the heat immediately. The residual heat will continue to cook the egg to the stage that it’s still sauce like, but doesn’t have a raw egg flavour. Season with salt to taste, remembering you’ve got salty bacon and pecorino already in there.
8. And this is what you end up with! Except I didn’t have any parsley at the time. I recommend only chucking the parsley in just before serving.
Once you get used to the timing of the pan-pasta-egg combination, this is an easy dinner to throw together. It only has a few ingredients. It tastes FANTASTIC, too, if I do say so myself.