Fettuccine Carbonara

Trevor, my Canadian friend, called me the other day. We talked about food and had a good conversation.

Trevor asked me about the Carbonara recipe and how to make Fettuccine Carbonara. He had tried it the night before and was disappointed.

I explained to Trev that the trick was to heat the egg mixture and then toss the cooked pasta. This will allow the heat from the pasta to warm the egg sauce but not cook it. It was a classic dish I had forgotten about for a long time. Trev helped me to rediscover it. I’ve already made it twice in the past week.

Although the traditional recipe doesn’t use cream, I prefer the sauce’s richness with cream. It also serves as an insurance policy to make sure your eggs don’t scramble.

Put the salted water in a large saucepan and bring it to a boil.

Over high heat, saute the prosciutto & garlic in butter and olive oil until crispy and the garlic is slightly golden.

Reduce the amount of alcohol by adding a little white wine.

Season the dish with a pinch of cracked pepper, then add the cream to the saucepan and bring it to a simmer.

Once the water has boiled, add the pasta to the pot and cook it until the pasta is al dente.

Mix the eggs in a large bowl while the pasta is cooking. Mix half of the parmesan cheese and the chopped parsley.

Drain the pasta immediately, and then add the cream and prosciutto to the bowl.

Use a pair of tongs to toss the egg mixture onto the pasta gently.

Serve immediately with the remaining parmesan cheese on the side.

Place the chickpeas in a container with 3L of cold water. Let it sit overnight to let the chickpeas dry.

Chop the onion and then sauté it in an oil-based pan. The stock, chickpeas, and water should be added to the pot. Let them cook for 45 minutes. Add the rosemary and thyme and stir the infusion. Allow it to sit for five minutes.

Combine the aromas to make a creamy, smooth cream. For a perfectly smooth, adjust salt to taste. Strain with a chinois

Boil the salted water in a large pot.

Over high heat, saute the prosciutto & garlic in butter and olive oil until crispy and the garlic is slightly golden.

Reduce the amount of alcohol by adding a little white wine.

Season the dish with a pinch of cracked pepper, then add the cream to the saucepan and bring it to a simmer.

Once the water has boiled, add the pasta to the pot and cook it until the pasta is al dente.

Mix the eggs in a large bowl while the pasta is cooking. Mix half of the parmesan cheese and the chopped parsley.

Drain the pasta immediately, and then add the cream and prosciutto to the bowl.