I’m a little addicted to a fresh, crisp bite at the moment and the spring onion added to this Creamy Bacon Carbonara is just the hit I’m after.
Everyone loves this recipe. Even if you’re cooking for a party of 8 or 10 people its easy to get bang-on every time! I find one egg yolk per person plus one extra for every 4th person is just right. But the more yolks you add the richer it will be.
You can’t really go wrong so experiment with how many you add. The trick is to take it off the heat when you add your egg and cream sauce.
Method
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Put a large pot of water of heavily salted water over high heat to come to the boil.
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Put the egg yolks in a bowl and whisk well. Add the cream and whisk some more. Season with freshly ground salt & pepper, add the cheese and mix through. Set aside.
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Cook pasta as per packet directions and remember reserve a cup of the cooking water once the pasta is cooked to your liking.
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While the pasta is cooking, fry the bacon until almost crisp, add the garlic and a small amount of the spring onion, cook until fragrant then add the verjuice or wine and cook off the alcohol. (Adjust the quantity of wine to suit your taste) then throw in the drained, hot pasta and toss through the bacon and juices.
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REMOVE THE PAN COMPLETELY FROM THE HEAT and, working quickly, stir through the carbonara sauce. (Tongs and a spoon are the easiest way). Throw some fresh spring onion over the top, a grating of Parmesan cheese and serve immediately.
