Spaghetti alla carbonara
I ordered this at a restaurant in Berlin, where they cook the food in front of you while you wait. Seeing how quick and easy it was to make, I didn’t have any trouble coming up with my own recipe, once back at home. I’ve cooked this many times which has led me to make a few changes, mainly so it’s a little bit healthier!
It’s amazingly tasty, quick to make and usually just from the ingredients I have available. There’s always the option to swap ham for bacon, or crème frêsh for cream, if that’s all you have.
- 2 servings of spaghetti or tagliatelle (my favourite)
- 2 slices of ham, cut into small strips
- ½ onion, very finely chopped
- 2 garlic cloves, finely chopped
- ½ glass white wine
- knob of butter
- 4tbsp crème frêsh
- 2 egg yolks
- 50g Parmesan
Cook and drain the pasta. Add a little olive oil to a frying pan or wok and place on a medium heat. Add the butter and onions and garlic and fry for a couple of minutes until the onions turn glossy. Add the wine and stir, allowing it to slightly reduce and burn off the alcohol.
Mix the crème frêsh, egg yolks and parmesan together in bowl and season with a generous amount of pepper and a pinch of salt. Pour the mixture into the frying pan and stir before quickly adding the ham and pasta. Combine everything together and make sure the pasta is nicely covered.
Serve in nice warm bowls with a little parmesan and parsley sprinkled on top.
Super quick pasta and pesto!
Tagliatelle with roast vegetables