I have a confession to make. The only carbonara I have ever made is the kind you buy in a sachet where all you have to do is add water and milk and some butter. And at the time I absolutely loved it! (I know my fellow foodies are totally nodding their heads in disapproval right now.)
But I’m a changed woman. 🙂 All that homemade carbonara sauce requires is beating some eggs yolks and parmesan and other goodies to make a creamy coating for the pasta, and when paired with bacon and baby marrows you have a pasta dish to impress all. Enjoy this pasta with a big glass of red wine and your loved ones.
Recipe adapted from Jamie Oliver’s Beautiful Courgette Carbonara
300 g pasta (I used shells)
6 baby marrows, sliced
250 g bacon bits
1 teaspoon thyme
4 egg yolks
100 ml milk
Handful of grated parmesan cheese
- Cook the pasta in 500 ml boiling water and some salt. Once cooked, reserve 1 ladle of pasta water, drain the rest and set aside.
- Fry the bacon in a pan. When it’s about halfway cooked, add the baby marrows and thyme to cook in the fat with the bacon.
- Once the bacon and baby marrows are cooked, add them to the pasta.
- Mix the egg yolks, milk, parmesan and the pasta water to form a sauce. Quickly mix it into the pasta and bacon mixture and serve immediately to avoid the egg from curdling.