Lately, the internet is clearly obsessed with Carbonara. Every single recipe site is trying to convince you that their way is the right way. Stuck in the maelstrom, I tried so many ways of making Carbonara, and found that in terms of technique, Jamie Oliver comes out on top (as always).
Using his tips, we make our basic Carbonara sans meat as follows:
250-300g Fresh pasta, cooked al dente
3 eggs PLUS one egg yolk
Finely ground pink pepper (again, see the video for the best way to do this)
1 tbsp Butter
Salt to taste
- Combine eggs, cheese, pepper, and salt.
- Over the lowest heat your stove allows, combine the freshly cooked pasta (keep the pasta water close, do not throw it down the drain) and the egg-and-cheese mixture in a saucepan. Stir in the butter, adding little scoops of pasta water to help emulsify the whole thing.
- Add salt to taste.
Great stuff, you now have a basic lifesaver on your hands, perfect to carry you through rainy evenings of cuddles or hard work. (Disclaimer: no need to make this on a rainy day, this dish is delicious in all kinds of weather. It's only raining as I am writing this.)
Frederika & Michelle