Photo: Erik Putz
Rich restaurant-style pasta carbonara is a breeze to put together and uses only a few ingredients that you likely already have on hand.
1 450-g pkg spaghetti
1 egg yolk
3 tbsp finely grated Parmesan
2 tbsp 35% cream
1/4 tsp salt
6 slices bacon
Cook pasta in a large pot of boiling salted water, following package directions, until tender, 10 to 11 min. Drain pasta, reserving 1/2 cup of cooking water. Return pasta to pot.
While pasta is cooking, beat egg with yolk, Parmesan, cream and salt in a medium bowl. Generously season with fresh pepper. Set aside.
Heat a large non-stick frying pan over medium-high. Add bacon. Cook, stirring occasionally, until bacon is crisp, 3 to 5 min. Stir bacon and any fat into pasta. Return pasta in pot to stovetop over low. Stir egg mixture and add, stirring quickly, until pasta is coated and egg mixture begins to look creamy. (Do not cook too long or eggs will scramble.) If the sauce seems dry, add reserved pasta water, 1 tbsp at a time, until creamy. Sprinkle with extra grated Parmesan and season with more pepper, if desired. Serve immediately.
Protein 25g, Carbohydrates 85g, Fat 30g, Fibre 3g, Sodium 937mg.
Originally published in the Today’s Parent April 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.