As you all probably already know, I love pasta. Probably more than any other food (other than chocolate of course.) I like pasta in all different forms: baked lasagna (one of my favourites my dad makes,) simple tomato sauce, or pesto. But sometimes I like to indulge in a really creamy sauce with lots of parmesan, pancetta and egg. For those of you who don't know, this is Dave's specialty and I remember him making it for me pretty early on when we were dating. So whenever we're stuck for a meal or feeling like eating something really comforting I usually request my favourite of his dishes: Pasta Carbonara. You think it would be hard to make with the eggs and the timing of the pasta and sauce, but this recipe is actually quite simple. Once you have perfected it you will definitely be making it more and more! Enjoy it with a glass of wine on a cool fall evening! Below is the recipe and steps to follow, written by Dave, hope you enjoy it!
- 100-200 grams pancetta (if not, bacon works too)
- 1 shallot
- 2 cloves garlic
- handful of mushrooms
- 250 ml whipping cream
- 2 eggs
- 1 1/2 cups grated parmesan
- salt & pepper to taste
- olive oil
- Bring a large pot of water to the boil and cook pasta according to the directions on the package, we prefer using spaghetti or fettucine.
- While the pasta is cooking, whisk together the cream, eggs and parmesan together in large mixing bowl. Season with salt and pepper and set aside.
- On medium heat, fry shallot and garlic in olive oil for two or three minutes, add pancetta and then the mushrooms and continue cooking until pancetta is crispy and mushrooms are cooked. Reduce the heat to the lowest setting.
- Drain the pasta and transfer it to the frying pan quickly so the pasta still has some hot water on it. Pour the sauce on top of the pasta and mix everything together. The heat of the pasta will cook the eggs, however, make sure you do not overcook the eggs and scramble them. Top the pasta with chopped parsley and grated parmesan and enjoy!