I used to or I used to make a simple double cream a cheese sauce (no eggs) and say that’ll do.
Not anymore. A friend of mine suggested this recipe using eggs. It’s delicious, creamy, and more importantly, it never went wrong.
Add plenty of broccoli and can call it a healthy pasta Carbonara dish.
- 250 grams of penne pasta or spaghetti
- 2 egg whites
- 3 egg yolks
- 5 tablespoons of grated Parmesan
- 8 tablespoons of double cream
- 8 slices of bacon or pancetta
- salt and pepper
- little olive oil
- bunch of broccoli or green beans
Cook the pasta for 8-10 minutes in boiling salted water plus a little olive oil. In the last 2 minutes of boiling add the broccoli broken into small bunches. (Green beans are another healthy alternative)
Meanwhile, heat a frying pan and fry the Pancetta or bacon until it’s crisp and golden. Alternatively, for a healthier option, place the bacon slices on a plate between two kitchen towels and microwave for 4 minutes – crispy bacon without a trace of fat!!. Break the bacon into small bits and set aside.
Whisk the eggs, yolks and double cream in a bowl. Season with black pepper and whisk in the grated cheese.
When the pasta and broccoli is cooked, drain it and quickly return it to the saucepan. Add the the egg and cream mixture. Stir well, so that everything gets a good coating – the liquid egg cooks briefly as it comes into contact with the hot pasta. Add the bacon bits, mix again.
Serve the pasta Carbonara on hot plates. Sprinkle freshly grated Parmesan cheese on top.
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