You know how it’s a complete no-no to have cream in your pasta carbonara?! Well, during lockdown I had to forgo my principles a little when I was short on eggs. The honesty box for eggs at the village farm was under high demand and sometimes you were unlucky and went without.
So I ended up adding a little cream to my egg yolks and parmesan and it was actually so much easier to make a carbonara that way. No holding of breath and giving a silent prayer that it would turn out ok. It just worked, so for us non-Italians I actually think this is the best way to learn how to make this dish. And then when you’re confident and can make it in your sleep, make it without the cream and experience the authentic version, because it’s pretty great. Yes, better than this version with cream. But when you’re low on eggs or tired one night after work, then this is my go-to!
Cheat’s carbonara, serves 2
Very similar to proper carbonara, but much easier to make!
1 large free-range egg yolks
40g Parmesan cheese, plus extra to serve
2-3 tbsp cream
150g good quality pancetta, diced
200g dried good quality spaghetti
1 clove of garlic
extra virgin olive oil
a pinch of salt
Put the egg yolk into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side. Cook the spaghetti in a large pan of boiling salted water until al dente.
Fry the pancetta in a little oil over medium-high heat. Peel the garlic and crush it and add it to the pan for flavour – remove if it browns or when finished cooking. Reserve some cooking water and drain the pasta and add it to the pancetta pan. Toss well over the heat so it really soaks up all the flavour, then remove the pan from the heat. Transfer the pasta back to the spaghetti pan, season and add a splash of the cooking water, then pour in the egg mixture and the cream. Mix well (I like to use tongs to move the pasta around in the pan), adding more cooking water (if needed) until lovely and glossy. Serve with a grating of parmesan and extra pepper.