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Writer's pictureKylie Po

Classic Carbonara



Everyone had a carbonara phase. Some people’s carbonara phase is their entire life. This dish has been transformed, reconstructed, and reinvented several times over by many culinary enthusiasts to keep up with ever-changing trends. Once, I saw an advertisement for chocolate carbonara. I have a very open mind when it comes to such dishes; yet, some just think miles outside the box. It is always good to return back to the timeless classics once in a while. There are several white sauces available in the supermarket that make it more convenient for people to make this at home. I am not saying that those are not delicious, but now that we are spending more time at home, it may be fun to try making the sauce from scratch.


Recipe

Yields 3-4 serving

Ingredients

180 grams pasta, raw weight

2 tablespoons butter

1 tablespoon flour

1 small onion, minced

8 bacon strips, sliced into smaller pieces

1 cup chicken stock (1 chicken stock cube in 1 cup of water)

4 tablespoons cheese, grated

1 cup all-purpose cream

Parsley and extra cheese for garnish

Egg yolks (1 per serving)

Pinch of flakey sea salt


Procedure

  • Cook the pasta according to the instructions on the packaging.

  • In a pan, let the bacon slices brown. Once done, remove the bacon from the pan and set it aside.

  • Sauté the onions in the butter.

  • When the onions are translucent, add the flour.

  • Slowly pour in the chicken stock and let it simmer.

  • Add in the cheese and cream.

  • Mix the pasta in the sauce and toss the bacon bits back in the pasta.

  • Divide into 3-4 portions and garnish the dish with extra cheese and parsley.

  • Carefully place the egg yolks on top and sprinkle with salt.

  • Mix and enjoy!

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