Traditional carbonara is not like modern, or Western carbonara... it has no cream. It's simply cheese and eggs plus whatever additions you want in your sauce that makes the creamy glorious texture. However, here's my little upgrade, keeping the classic carbonara in its true roots with just a few nourishing additions and some optional twists.
If you're serving it as a complete meal, I recommend serving it with a side of additional protein (or mixed through!) and even a simple rocket salad.
Serves 4 small-medium serves.
Ingredients:
- 100g (grated at home) hard cow or goats cheese such as grana padano, parmigiano-Rreggiano or pecorino romano. A classic parmesan can do the job!
- 300g your choice of spaghetti pasta, however I recommend a packet of high quality gluten free pasta that doesn't contain any modern wheat, corn or soy. We choose Olive Green Organics Pasta Royal Quinoa and Rice spaghetti.
- 180-200g chemical free bacon or Guanciale is the traditional preference, finely diced
- 2 whole eggs
- 2 egg yolks
- Pepper to taste (salt is within the bacon and cheese, so is optional to add in addition)
- 1/2 cup bone broth, water or pasta water
- 2 tsps herbs of choice such as oregano, basil and/or thyme
- Optional: 3-4 capsules liver powder, 3 tsps onion powder and/or a little pinch of more salt to taste.
Method:
- Prepare all of your ingredients and have them ready.
- Heat up a pan to medium heat, add your bacon and fry until it is golden however not completely cooked.
- Add in the diced garlic and fry in the last 1-2 minutes of the bacons cooking time.
- Set aside but keep it in the pan ready to add cooked pasta soon. Keep the fat in there as it will become apart of the sauce!
- Bring a pot to boil (enough to cover pasta), add a pinch of salt and a little dash of olive oil to the water. Add in the pasta, and stir regularly so it doesn't stick together.
- Whilst the pasta is cooking, whisk together in a large bowl the eggs, pepper, and herbs along with the optional onion powder and liver powder.
- Once mixed, add in the grated cheese, and then your optional bone broth, water or pasta water.
- Mix well to combine.
- Strain pasta once it is cooked, we want the pasta HOT so don't be slow here. If the bacon and garlic pan has cooled down, heat it back up. Turn the heat off and add the pasta and stir it all together.
- Place the pasta and bacon mixture into the large bowl with the egg and cheese mixture and stir rapidly and almost a little aggressively until the mix. Keep stirring until the cheese has melted and mixed through. If the mixture cooled down too quickly and it needs some warming through, place it on really low heat on a pan (you could use the bacon one!) just to warm gently and quickly through.
- Taste, add any more salt or pepper, or even lemon juice!
- Serve and ENJOY!
