I revised my old carbonara recipe because I was inspired by a ‘saucier’ version I saw posted on FB yesterday. Pretty amazing, if I do say so myself.
Pasta Carbonara for One
90-100 gm dry pasta
2 egg yolks
1 tbsp bacon fat or olive oil
4 tbsp grated Parmesan cheese, divided
pasta water, as needed, cooled slightly
3 strips of crispy bacon, cut into 1/2 inch pieces
freshly ground black pepper
salt, to taste
dry parsley flakes
Time is crucial for a carbonara as it waits for no-one to be served.
Cook the pasta according to package directions. Remove about a cup of the pasta water to a bowl and let cool slightly. Drain the pasta and reserve for a minute or two as the sauce is prepared.
In a small bowl, whisk together the yolks, bacon fat and 3 tbsp of Parmesan cheese. Whisk 2-3 tablespoon of cooled pasta water into the egg mixture, a tablespoon at a time.
Pour the carbonara sauce in a large saute pan and place on the stove over the lowest heat to barely warm up the sauce and melt the cheese but not enough to start cooking the egg yolks.
Add the drained pasta and the bacon pieces to the pan, toss with a pair of tongs until the pasta is well coated and everything is warmed through. If the sauce starts tightening up, add another tablespoon or so of cooled pasta water to the pan.
Plate and sprinkle the parsley flakes over the top. Add more grated cheese if desired.