My husband called me at 6 pm yesterday (Saturday night) to coordinate with our friends Mateo & Nicole for dinner. We didn't feel like going out so I was scratching my head for something easy, quick and delicious. Since it's been a bit cold here in San Francisco, I was thinking a nice, comforting pasta carbonara would be good. I also added a rocket & avocado salad and chocolate brownies & ice cream for dessert. Comfort food all around!
The recipe is from Jamie Oliver, one of my favorite chefs! (He embraces the taste2time philosophy). Pasta carbonara can sometimes be very heavy but not this one! I promise this recipe makes a light, silky and creamy carbonara!
Farfalle Carbonara (cooking time: 20 mins, serves 4)
Ingredients:
1lbs farfalle pasta
1 egg
100 ml heavy cream
12 rashers bacon/pancetta
2 sprigs of mint
3 cups of peas (frozen or fresh)
1 cup of grated parmegiano reggiano (or just parmesan)
- Boil the pasta as per instruction on the packet (add a bit of salt and olive oil for taste)
- Whisk the egg and cream with salt & pepper in a small bowl
- Cut the bacon/pancetta into bite size pieces and fry on a pan until brown and a bit crispy (to your liking)
- Cook the peas. If frozen, follow instruction on the packet. If fresh, you can add it to the cooking pasta for the last minute and half
- Once pasta is cooked, drain the water and put in a large bowl (or even back in the pot) for mixing with the other ingredients
- Add the bacon, cream/egg mixture and peas and half of the finely sliced mint into the pasta. Mix the ingredients until even and season with salt & pepper. The key is to add the cream/egg mixture while the pasta is still hot to cook the egg without making it lumpy. Instead, the mixture should evenly coat the pasta making it silky.
- Add parmesan and the rest of the mint to serve. (It's surprising but the mint really enhances the flavor!) Serve with a light salad and wine (I prefer a lighter red like a Merlot).
Comments