It’s Carbonara Day today. Who doesn’t love a carbonara, right?… My kids and hubby are always over the moon when it’s on the dinner menu. One of the things I love is how simple carbonara is to whip up. A handful of good quality ingredients is all you need, always pancetta, parmesan, and fresh egg yolks. I never add cream as I like to stick to the dish’s authenticity. However, sometimes (like today), I like to pimp it up a little.
I twisted the authentic way of cooking carbonara by adding onions, leeks, and garlic, which I sautéed in some truffle butter. To this, I added the pancetta and a little freshly chopped chilli.
I then cooked the spaghetti in salted water until al dente and tipped the hot cooked pasta in a bowl of the freshest egg yolks with loads of grated parmesan to bind. In goes the sautéed onions, leeks, garlic, and pancetta, and it’s all mixed really well with a little of the pasta water to loosen. I finished it with a little fresh chopped parsley, more grated parmesan, lots of black pepper, and for extra indulgence, some slices of black truffle and a drizzle of truffle oil…. divine decadence!
Who’s making carbonara tonight? Buon Appetito!