The original is classic. One that I have first started to appreciate.
The recipe is quick to make and I have added corn and peas to the original recipe, just to get a little more vegetables in the dish … and a little more colour.
PASTA ALL CARBONARA
400 G OF PASTA
100 G CUBED BACON
1 ONION, FINELY CHOPPED
1 TBSP OLIVE OIL
1 DL NOILLY PRAT OR OTHER DRY WHITE WINE
1 DL HEAVY CREAM
2 EGG YOLKS
1 TSP. PEPPER
20 G GRATED PARMESAN
20 G GRATED PECORINO
2 DL FROZEN PEAS
2 DL FROZEN CORN
Cook the pasta well salted water to al dente. A few minutes before the pasta is cooked, add peas and corn.
Cook bacon and onions in oil on a pan until the bacon takes colour and the onions turn clear.
Add wine and cream and simmer for the rest of the time at low heat.
Whisk the eggs with parmesan, pecorino and black pepper; set it aside.
When pasta, corn and peas are finished, remove the pan from the heat, drain the water.
Add the eggs and stir for a few minutes. The heat of the pasta will cook the eggs and begin to thicken. (But if you want to be absolutely sure that there is no salmonella, you can put the pot over low heat while stirring … or use pasteurised eggs)
Then add the cream/wine/bacon mixture, which will also cook the eggs, and plenty of freshly ground pepper.
Serve right away.