Spaghetti alla Carbonara
This is a recipe for carbonara without cream (the authentic Italian way). It’s very simple, you only need 3 main ingredients to turn make this carbonara: bacon, Parmesan cheese and egg.
The challenging aspect of making carbonara is to cook the egg in the sauce thoroughly (half-cooked or raw egg taste is a no-no), yet never to scramble the egg (the absolute fail of aesthetics no matter how good it tastes). Check out the fail-safe steps in the recipe on the next page, on how to achieve this.
And by the way, authentic carbonara uses pancetta (Italian salt cured bacon), but I couldn’t find it at the local supermarkets, so I substituted with streaky bacon. I’m still happy :) I know Carrefoure used to sell it, but the chain had since closed down.
Update: Thank you readers for your sharing via comments on where to buy pancetta in Singapore.
^ Carbonara Gallery. Please wait for images to load.