Growing up in an Italian-American family, I've always eaten pasta with fresh, homemade sauces. I never quite understood the appeal of buying overpriced jars of pre-made sauce from the supermarket, until a friend recently told me that they just didn't have time to make their own! What most people don't realise is that most Italian sauces are ridiculously easy to make, and can usually be made from scratch in less time than it takes to cook a bowl of pasta. Here, I'm going to show you how to make one of my favourites - carbonara!
Carbonara is a delicious, rich, creamy sauce with cheese and pancetta (or bacon, if like me you can't be bothered to go out and buy pancetta). What makes this sauce a bit unusual is that it isn't thickened with cream (although this is a nice addition) or a roux like you would expect, but with egg. This makes it even easier to prepare, and adds a bit of extra protein (so you can even pretend it's healthy!).
Step 1: Ingredients
Here's what you'll need:
-pasta (I typically use dried, although fresh is even better!)
-grated parmesan or other hard cheese
-pancetta (or bacon, or prosciutto, or guanciale, whatever you can get your hands on really. Alternatively, you could leave this out entirely for a vegetarian version.)
I don't usually measure my ingredients, which is why I haven't given any quantities. As a rough guide, I usually use about 100g of pasta, one egg, a bit less than a tablespoon of butter, and one thick slice of bacon if I'm making this for myself.