I love carbonara. The boys love it too. It’s not too difficult to prepare and the best thing is everyone finishes every single bits on their plates after the meal, well, at least most of the time.
This version of carbonara is slightly different from the authentic Italian Pasta Carbonara which I have done before. The eggs are beaten with cream as well, to give it a thicker texture. The watercress and basil adds in the last layer of crunchiness so that it is not just carbonara but a plate of pasta with a trove of fresh garden delights. So that nobody can fault it even if it is not fully authentic carbonara or Italian.
I can really eat this anytime. It is so irresisible!
- Spaghetti: 200g
- Olive oil: 2 tbsp
- White onion: 1/2, finely chopped
- Streaky bacon (or pancetta): 50g, diced
- Garlic: 1 clove, finely chopped
- Egg: 2
- Double cream: 150ml
- Salt: a pinch
- Ground blackpepper: a pinch
- Parmesan cheese: 50g
- Basil leaves: a handful, finely chopped
- Cook spaghetti. Drain and scoop into 3 serving bowls.
- Heat oil in frying pan. Stir in onions & bacons. Fry 10min till softened.
- Stir in garlic. Continue frying for 2min.
- In a separate bowl, beat together eggs, cream, salt, blackpepper & parmesan cheese.
- Stir egg mixture into frying pan to combine with onions and bacons. Cook on low heat for 2min.
- Pour mixture over spaghetti. Toss to coat evenly.
- Garnish with basil to serve.
I served my carbonara with some freshly cut mustard green seedlings from my pot. It added a nice texture and crunch to the pasta!