Tagliatelle Carbonara
Never made this before. But watching all these cooking shows on TV makes you curious. And when you're too lazy to go to the shops and you have to clear your fridge anyway, this is what I came up with. Together with a simple salad with lots of quail-eggs that also needed finishing. :)
Pan fry some smokey bacon, when golden brown add some chopped garlic and a splash of white wine.
In the meanwhile boil the pasta to your liking. At the end, take out a cup of water. Drain the pasta, add to the frying pan with bacon and mix. Add 3 egg yolks that you've already mixed with some Parmesan. Add some of the cooking liquid to make it smoother. Add parsley. Or if you don't have that basil. Add some more Parmesan to your liking.
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Update: for the disappointed slashfood readers I’ve rewritten the above.
Non-traditional Carbonara for two
Ingredients
250g fresh tagliatelle (or 175 dried tagliatelle)
125g smokey bacon, cut into 5mm cubes or strips
2 cloves of garlic, chopped finely
40ml of dry white wine
3 egg yolks
60g parmesan cheese, grated
ground black pepper
Directions
1. Mix the egg yolks with 3 T grated Parmesan cheese and set aside.
2. Pan fry the bacon until golden brown and crispy.
3. Add garlic and pan fry for another minute.Be careful not to burn the garlic.
4. Add the wine, let it reduce/vaporize.
In the meanwhile cook the pasta al dente or to your liking.
Keep 1 cup of the cooking liquid before you drain the pasta.
5. Add the drained pasta to the pan and mix with the bacon.
6. Take the pan off the heat.
7. Add the egg yolk-cheese mixture and toss.
8. Add some of the restraint cooking liquid to smooth the sauce.
9. Add freshly ground black pepper and the extra Parmesan cheese.
And when you dare, add chopped basil! ;-)