Pasta. Crispy bacon. Salty cheese. Smooth, silky creamy sauce. Are you salivating yet? Carbonara has to be my most favourite comfort food. YUM.
It’s actually taken me years to like it, I couldn’t get over the semi raw egg. So I started making it egg-free (just cream), and then slowly I came around to it, realising you need the egg to thicken it up and get that gorgeous, glossy sauce.
I’m a bit of a purist about it now – I won’t have it unless it’s spaghetti or linguine, these penne versions of it don’t cut it for me, I think you need the long strands of pasta to distribute the sauce properly. That said, if you’re into that kind of thing, this recipe works with any pasta shape.
Be liberal with the cheese, but make sure to eschew any extra salt, as parmesan or pecorino tend to be very salty in themselves, as is the bacon, and this dish can very easily be over seasoned as a result. Go nuts with the black pepper though, it’s essential.