Updated: May 20, 2020
Ok all Italians look away, i dont mean to offend and trust me a classic carbonara is one of my favourites But...
Who doesn’t like onions, garlic, white wine and cream. It’s not a crime to add this into the tasty pasta sauce.
“It’s a take on a classic with some tasty extra ingredients.”
Tip, I always take it off while it is quite aldente as the pasta will absorb the sauce while you are emulsifying it with the pasta water.
1 onion, 4 garlic cloves, a big glass of wine, 500g pancetta, 100g Parmesan, 6 large eggs, dash of cream
Finely chop the onion and add to a pan with the bacon. Cook until the bacon is crispy and the onion has caramelised. Crush the garlic and add to the pan, cook this for 1-2 minutes. Add the wine and reduce unail alcohol has cooked off then add the cream and take off the heat to cool. Meanwhile whisk the eggs together, grate the Parmesan into the eggs and combine. Season with pepper and maybe a little salt although it might not need it as the dish already contains salty ingredients. Once the bacon mixture has cooled, you can add the eggs to this and mix together. If the sauce is still too hot it will scramble. You want it to be warm so it slightly cooked the eggs. Bring salty water to the boil for pasta and cook to calculated time. Remember to keep some pasta water back when draining the pasta. Add sauce and some pasta water to the pasta and beat together so the sauce emulsifies.