Pasta carbonara

Ingredients (for 4 servings):

  • 400 gram pasta
  • 1 packet (0.2l) cream
  • 1 packet (200 gram) bacon
  • salt
  • freshly ground pepper
  • Parmiggiano
     

Method:

Cut the bacon into little pieces and fry them slowly over a low flame until they are all slightly brown and very crispy. During the frying put your pasta water for boiling. Shortly before your pasta is ready, mix the fried bacon with the cream and give it a short boil. Be careful to stir the bacon grease and the cream well together. I always add three or four spoons of pasta water to the sauce to be able to mix it more easily with the pasta. Drain your pasta when it is boiled and mix it immediately with the sauce. Grind lots of black pepper over the pasta and serve with grated Parmiggiano. You cannot keep the carbonara sauce or prepare it in advance as the bacon bits should be crispy when you eat the pasta.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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