Carbonara ‘sauce’- bastardized.

Andd now its time for our million dollar question! What goes inside an authentic, traditional pasta alla carbonara? 

You raise you hands and immediately answer, ‘CREAM BACON AND CHEESE!’ 

And than the voice goes, ‘I’m sorry, you’ve just lost your chance at winning a million dollars’.

And the answer flashes on the screen ‘Eggs. Guanciale. Pecorino romano. Black Pepper.’

On the bright side, I don’t think you’ll be the only one losing a million dollars. So don’t kill yourself over this.

Many of my friends keep asking me for a recipe for a Carbonara. And each and every time… i’m reluctant to give them the recipe. The responds would be this is Carbonara? I want the authentic one! The creamy one! And i go.. this is the authentic version in a deadly quiet tone. 

I could have given them the version with cream.. but i want them to know how much food here in Singapore (and else where), is bastardized to suit our own tastes, conveniences and prejudices (GOSH SEMI COOKED EGGS!) and (i don’t intend any harm, but i’m a food purist) religious needs. 

I’ll spare you the rant.

 But as one of my best friends, who i own my life many times over, asked, i have no choice but to source the best solution for her. 

And here it is, adapted from Michel Richards’ ‘Happy in the Kitchen’, the best of both worlds:

Carbonara sauce

Ingredients

•  113gm sliced bacon
• 1/2 cup heavy cream
• 1 Large egg yolk
• sea salt and black pepper
• 2 tbsp Parmesan cheese, plus extra for sprinkling
• cooked pasta (about 2 portions). 

Directions

• Cut the bacon into (0.3175cm) strips. Place in a non-stick pan and sauté over medium-high heat, stirring oven, until the bacon is crisp and browned. (Careful, crisp and brown is not far from brown and burnt.) 
• Meanwhile, mix together ¼ cup of the cream and egg yolk and set aside.
• Transfer the bacon to paper towels to drain. Pour the fat out of the pan and wipe the pan clean with a paper towel. 
• Return the pan to the burner, add the butter and melt over medium heat. Add the bacon and the remaining ¼ cup of cream and simmer for 30 seconds. Add your pasta (al dente please) and ½ tsp each of salt and pepper. Toss for a while to warm the noodles. 
• Remove pan from heat and stir in the reserved cream-egg mixture and the Parmesan. 
• Taste and season if needed. Serve immediately (Heed this please, it coagulates fast).