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Carbonara always sounds like such a scary dish to make. It’s one of those recipes that looks simple but can very easily go wrong, leaving you with scrambled-egg pasta (hey, we’d eat it anyway so long as you throw in some garlic bread — check out some garlic bread recipes for inspo). This easy recipe shows you how to work that egg-and-pasta magic to get a creamy finish. Invite your friends over for an Easter dinner party to remember with a strangely tasty red wine and coke cocktail paired with this delicious (Easter) egg carbonara. How about serving it up in one of these amazing spring dinnerware sets too?
Ingredients:
Serves 3
- — 6 large eggs
- — 1 cup finely shredded parmesan cheese
- — 3/4 teaspoons salt
- — 3/4 teaspoons pepper
- — ½ pound egg fettuccine
- — 7 ounces bacon lardons
- — 1 clove garlic, peeled and minced
To Serve:
— small bunch fresh parsley, roughly chopped
— 1 tablespoon finely shredded parmesan cheese
Instructions:
1. Mix 3 of the eggs, the parmesan, salt and pepper together in a small bowl. Put to one side.
2. Bring a large pan of water to boil (enough to just cover the pasta), add in the fettuccine and cook as per pack instructions.
3. Meanwhile, heat a large skillet and add the bacon lardons. Fry on a high heat until the bacon is browned and crispy, then turn down the heat to low and stir in the garlic. At this point, also boil a kettle so it’s ready for poaching the remaining 3 eggs (if you wish to serve your carbonara with poached eggs).
4. By now the pasta should be ready. Spoon out all but approximately 1 tablespoon of excess fat from the bacon pan, then use a set of tongs to transfer the fettuccine to the bacon pan. Using tongs rather than draining the pasta transfers some of the pasta water, which helps to thicken the sauce.
5. Working quickly, pour the egg/parmesan mixture into the bacon pan, then lift and lower the pasta in the pan using the tongs — this should coat the pasta in the egg/parmesan mixture without the egg scrambling. Add a ladle of the pasta water to the pan, then lift and lower again — this will loosen the sauce slightly. Turn off the heat.
6. If you’re serving the carbonara with poached eggs, pour the pasta water down the sink, then add boiled water from the kettle to the hot pan. With the water gently simmering, give it a stir, then break an egg into a small bowl and lower the egg into the water. Repeat with the other two eggs, and simmer for 2 minutes. Remove the eggs with a slotted spoon, and serve on top of the carbonara along with some parmesan and fresh parsley.
Mix three of the eggs, the parmesan, salt and pepper together in a small bowl. Put to one side.
Bring a large pan of water to boil (enough to just cover the pasta), add in the fettuccine and cook as per pack instructions.
Meanwhile, heat a large skillet and add the bacon lardons. Fry on a high heat until the bacon is browned and crispy, then turn down the heat to low and stir in the garlic. At this point, also boil a kettle so it’s ready for poaching the remaining three eggs (if you wish to serve your carbonara with poached eggs).
By now the pasta should be ready. Spoon out all but approximately one tablespoon of excess fat from the bacon pan, then use a set of tongs to transfer the fettuccine to the bacon pan.Using tongs rather than draining the pasta transfers some of the pasta water, which helps to thicken the sauce. Working quickly, pour the egg/parmesan mixture into the bacon pan, then lift and lower the pasta in the pan using the tongs — this should coat the pasta in the egg/parmesan mixture without the egg scrambling. Add a ladle of the pasta water to the pan, then lift and lower again — this will loosen the sauce slightly. Turn off the heat.
If you’re serving the carbonara with poached eggs, pour the pasta water down the sink, then add boiled water from the kettle to the hot pan. With the water gently simmering, give it a stir, then break an egg into a small bowl and lower the egg into the water. Repeat with the other two eggs, and simmer for two minutes. Remove the eggs with a slotted spoon, and serve on top of the carbonara along with some parmesan and fresh parsley.
And with that poached egg on top…..
Drool-worthy. You could even try this with gluten-free egg noodles.
What are you making for Easter dinner? Tweet us @BritandCo!
