Fettuccine Carbonara

We are in the middle of sorting out the 1000+ photos we took during our trip to the UK and Spain and all the gorgeous food we ate, so in the meantime, I’ve been on a cooking binge, and used my handmade egg pasta to make all sorts of simple pasta meals, like simply stirring through some pesto.

Apart from many fond memories and photos, we brought back with us about 3kg of sliced Jamon Iberico Bellota, the best ham in the world – aged five years. The store we bought from also sold diced off-cuts in vacuum packed bags which we bought a few for just this sort of dish. How to make a simple fettucine carbonara simply decadent.

Ingredients

  1. pasta – use whatever you have – dried or fresh
  2. 1 egg per serve, beaten
  3. 1 – 2 rashers of bacon, sliced per serve (0r 50g diced Jamon Iberico Bellota !)

Method

  1. Cook pasta till a little under al dente – it will cook more in the pan – drain and set aside and keep about 1/4 cup of the starchy water
  2. While the pasta is cooking, fry your bacon/jamon until crispy and the fat has rendered
  3. Turn off the heat and remove your pan from the stove – you want your pan to calm down from “screaming hot” or you’ll just end up scrambling the eggs instead of turning them into a sauce
  4. Add the drained pasta and a few tablespoons of the starchy water and mix
  5. Then add your beaten eggs to the pan and gently coat the pasta and ham
  6. Add a few more tablespoons of the starchy water so you have a silky sauce – the pasta continues to absorb liquid so before it leaves the pan it should almost be too liquidy or you’ll end up with sticky lumps of pasta by the time you want to serve/eat
  7. Season with salt and pepper to taste – remember to taste as the ham/bacon will already add salt to the dish
  8. Serve immediately
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

4 responses to “Fettuccine Carbonara

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