Having recently tried the La Famiglia Rana Spaghetti Carbonara and been a little disappointed, I decided I would make my own. I realised that though I have made creamy pasta a lot, I hadn’t made a carbonara for some time. Most of the time when making creamy pasta, I would use crème fraîche, though of course a true carbonara uses eggs and has no cream.
I recently looked up the “proper” recipe for carbonara and decided I would have a go at making one.
I got some pecorino cheese and parmesan. Usually when I make pasta I use pancetta, but a true carbonara uses guanciale.
I cooked the guanciale in a hot pan, when it was browned, I added the cooked spaghetti, then added two beaten eggs and the cheese. I mixed the eggs, cheese, and spaghetti. Adding some of the pasta water, to make more of a sauce, and then seasoned with black pepper.
However, it didn’t quite go to plan and the sauce split.
It was nice, but wasn’t wow!
I might have to try again…
