Wednesday, 21 September 2011

※ Pasta Carbonara Sauce
























INGREDIENTS

2 teaspoons olive oil
200g sliced bacon roughly chopped
3 garlic cloves, crushed
2 eggs (at room temperature)
1/2 cup thickened cream
75g Parmesan cheese, finely grated
1/2 cup chicken stock

Garnish: Salt & pepper, fresh chives / parsley or spring onions.

METHOD


Heat oil in a large, non-stick frying pan over medium heat. Add bacon and garlic. 
Cook, stirring, for 5 minutes or until bacon is crisp. Drain on paper towel.

Whisk egg yolks, eggs, cream, chicken stock and three-quarters of the Parmesan together in a bowl. Season with salt and pepper.

Add egg mixture and bacon mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining Parmesan.


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