If you’re a pasta purist you would know that carbonara doesn’t have cream!
Recently when I travelled to Rome with my Mum and sisters I ordered carbonara three nights in a row. Our favourite restaurant in Rome also let me wear their gladiator helmet in between courses!
However this recipe from the magnificent Mel (who I met recently on my book tour) does have a generous amount of cream and it’s delicious!
Ingredients: Garlic (I used about a teaspoonful of the ‘garlic in a jar’- I love anything in a jar! ), dollop of butter, ham/bacon, 300 ml cream, 1-2 cups of grated Parmesan (one cup was enough for me), 1 egg yolk scrambled (I whisked the whole egg and put it in the pan), your favourite pasta ( egg noodle pasta was perfect for this recipe)
Method: Bring saucepan of salted water to the boil. In a seperate frypan on medium heat, saute garlic and butter and add ham/bacon. Once bacon is browned lower the heat and add cream, egg, cheese and salt and pepper. The sauce should thicken while the pasta is cooking. A few minutes before the pasta was ready, my sauce was bubbling furiously so I took it off the hotplate. Then I drained the pasta and tossed it through the sauce and seasoned with more salt and pepper
Success rate: My daughters complained that they didn’t like cream and preferred tinned spaghetti. So that’s what they had for dinner! Petee loved the carbonara and had a huge bowl of it when he came home from work.