This is a classic pasta dish that is so easy to make yet enjoyable to the last piece of pasta! It’s ideally good with Linguine or its cousin Spaghetti but if you don’t have that in the house use the pasta of your liking. Precook your pasta according to packaging instructions but try not to overcook!
I prefer if the pasta is not too wet when making linguine carbonara. It’s best to use a large pan, but when making for many, use a wide sufuria (pot) because you want to avoid the pasta from breaking up.
Click here for a guide on how to make this glorious linguine carbonara.
200gm Precooked Pasta
Peas(Frozen or precooked)
1 small onion (thin slices)
For the Carbonara cream:
50ml Cream(1/2 cup)
1 Egg yolk
(The ratio of cream to milk should be 1:1)
If you opt not to use milk, substitute it with cream
- In a small bowl mix the cream, milk and egg yolk plus a little salt and mix till the yolk is completely mixed into the cream.
- In a pan, cook the onion, garlic and bacon till the bacon is slightly brown using a small amount of oil to avoid sticking. Look out you so that you don’t brown the onion.
- Add the peas and mix with the bacon then put in half the carbonara cream. Allow to heat up and come to a boil. If the pasta is cold pour hot water on it and drain off then put in a pan, give it a good mix and serve.
- Sprinkle with parmesan cheese. If you heat the pasta with hot water you avoid the cream from reducing too much and drying off as you wait for the pasta to be hot enough. If this happens, add the remaining cream to make it semi-dry.
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