Pasta Carbonara

Posted by Vivian in Italian, Pasta

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I Don't deny that I have been having quite a fair bit of "mishaps" in the kitchen lately.  For some odd reason I seem to over-season my dishes these days making it way too salty to swallow.  The worst case was that I mistook salt for sugar 2 weeks ago and added 1 tablespoon of salt to my stir-fried macaroni when it should have been sugar.  At that point I couldn't figure out the reason why it was so salty until 2 days ago when I was trying to refill my salt and whipped out the container which actually contained sugar.  As I opened the lid and took in a sweet whiff, it hit me that I had added salt instead of sugar by accident.

After a few weeks of disappointment, I finally started to regain faith in myself all thanks to this sunny-looking pasta dish.  Not only did the taste made me happy, peering through the camera lens when I took photos of it added on to the level of ecstasy.   The only reason that made me really excited about wanting to put this post up as quickly as possible is the golden hue of this dish... so pretty and eye-catching.  The speckles of green from the parsley brings the colour out even more.

The only mistake I made was to turn up the heat at the last minute because Elaina was whining and demanded lunch to be served immediately because she was hungry.  The egg yolk started to set too quickly and turned out a little scrambled.   Well... I guess it is hard to function under stress.

Ingredients:

• 400 gm penne pasta or spaghetti (cooked to al-dente, drained and set aside)
• 200 gm bacon (cut into strips)
• 4 egg yolks
• 175 ml heavy cream
• 175 gm grated parmesan cheese

Preparation:

• Heat up 1 tablespoon of olive oil and fry bacon for 5 minutes until crisp and brown.
• Remove bacon and drain away excess oil.
• Mix egg yolks, cream and parmesan cheese well in a large pot.
• Cook pasta till al-dente and once done, immediately transfer over to egg mixture in a few small batches, stirring it well each time to allow heat from pasta to warm up the egg mixture slowly to prevent it turning into scrambled egg. 
• In case of doubt that egg mixture is undercooked, simmer pot of pasta over low heat as a final step.

Number of Servings: 4