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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