Posted in response to a query about the best way to prepare carbonara. I use Jamie Olivers recipe for Penne Carbonara, which is in "Happy Days With The Naked Chef". This is another of his recipes, using the same technique with slightly different ingredients. I have always found Jamies recipes to be simple and easy to prepare, I enjoy his cheerful approach to cooking! Hope that you enjoy it!
- Bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions.
- Whisk the egg in a bowl with the cream, salt and pepper.
- Put the pancetta or bacon into a second pan and cook until crispy and golden.
- When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet.
- When cooked, drain in a colander, saving a little of the cooking water.
- Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl.
- Now add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs.
- The pasta will actually cook the egg enough to give you a silky smooth sauce.
- Toss together and loosen with a little of the reserved cooking water if necessary.
- Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.
Having many carbonara recipes from which to choose, I chose this one because (1) it's easy and (2) I've never made an Oliver recipe I didn't like. Used fresh locally made fettucini pasta and the crowning touch was substituting fresh smoked lamb bacon from a local farm. Very rich!! Actually too rich for me with the lamb bacon but my husband greedily served himself thirds. Fresh mint from our garden and I would have tried spring peas but forgot to buy them at the farmer's market (organic frozen peas instead). A clove of fresh garlic minced was thrown in with the whisked eggs and we tried a combination of Pecorino Romano and Reggiano-Parmigiano. Use the *best* quality ingredients for this recipe. Reviewed for Down on the Farm photo tag game.
This is a delicious recipe and easy to prepare. As I am "pregnant" and cannot take chances with eating eggs even remotely raw, I opted for the safe route and microwaved the milk/egg mixture for 30 seconds before adding to the hot pasta. It still turned out smooth and creamy. DH and I thought the amount of sauce was just right, but the flavor was lacking a little something. We added 1 tsp. garlic powder, and that seemed to do the trick. My 1-year-old DD gobbled her portion, licking her fingers all along the way. DH and I agreed this recipe would serve more like six than four people. We divided the pot into quarters and could not possibly finish our portions. Left-overs for dinner tonight! Yum! (Made for AUS/NZ Recipe Swap #38)
Great, simple recipe. I took advice from one of the other reviewers and added a clove of finely minced garlic to my egg/cream sauce. I also added zest of one lemon - perfect for carbonara.