Pasta Carbonara

Pasta Carbonara

Here's the question .. Cream or no Cream? 

Traditionally carbonara requires NO cream, however, I think it tastes better with cream - so I do add it.

It's totally up to the individual whether they want to add it or not, so if you aren't for cream just omit it from the recipe. 

Ingredients

1 pack of spaghetti (follow instructions on packet) 

50g butter

2 Tbs of Olive oil

2 garlic cloves - crushed

150g bacon or panchetta, cut into small chunks

1/4 cup good white wine

5 eggs

150g Parmesan cheese or Pecorino, grated.

150ml thickened cream

Small bunch of fresh parsley chopped finely

salt/pepper

Method

Cook the spaghetti according to instructions (pot of salted water and oil) 

In a large pan, melt the butter and cook the bacon or panchetta and garlic until crispy (drain on paper towel) 

Add the wine to the same pan and let it evaporate a bit. Put aside.

Lightly beat the eggs with the cream, cheese, parsley, salt and pepper. Set aside

When the pasta is ready - drain - then add the cream mixture, mix through. Put into the pan with the wine and add the bacon - stir through until warm. 

Serve