It all started during Christmas last year. My family and I had our yearly celebration at my eldest brother’s house and my second sister-in-law made Italian carbonara for us. Even before this, my niece was going on and on about how nice the carbonara made by my sis-in-law was and that I should try it one day. So there and then, we all took a bite. And we couldn’t stop. It was really good. So good that I wished I hadn’t eaten anything before this dish so that I could put more of this pasta into my stomach.
That was almost a year ago and now, Christmas is almost here again (and how I love it so much!) The taste of the carbonara has been lingering in my mind for almost a year now. I decided it’s time to give this dish a try myself. Well, according to my niece, ‘it is very simple gugu (姑姑)’. Ok, let’s see how simple it is.
Below is the recipe – for everyone to judge and decide for yourself please.
- Linguine: 200g
- Pancetta: 100g, diced
- White wine: 1/4 cup
- Egg: 2
- Egg yolk: 1
- Parmesan cheese: 1/2 cup + extra for serving
- Salt: a pinch
- English parsley: 1 stalk, finely chopped
- Cook linguine in boiling water till al dente. Drain and set aside.
- Fry pancetta in saucepan till crispy.
- Add white wine to deglaze.
- Add linguine into pan. Toss to coat with wine and pancetta. Remove from heat.
- Beat eggs, egg yolk, cheese and salt together.
- Pour egg mixture into pan. Toss to coat linguine evenly.
- Serve warm with parsley and remaining parmesan cheese.
- Remove the pan from the heat first before you pour the egg mixture in to coat the pasta. This will prevent the eggs from getting cooked too quickly and turning into omelette instead of the desired creamy texture for the sauce.
- The recipe can only be half-Italian because authentic Italian carbonara is being cooked and served with Parmigiano-Reggiano cheese and not Parmesan cheese. Do try this out with the right kind of cheese if you can find it in your local supermarket!