I think I’ve had Spaghetti Carbonara once a few years ago, at a restaurant whose name I will not mention. I remembered that it was tasteless, and the spaghetti was drenched in a creamy sauce. It didn’t look appealing as well.
All this time, I have always thought the carbonara sauce is a cream-based one. After reading and watching videos of it, finally! A revelation! Carbonara is a sauce made with raw eggs, parmigiano reggiano and a touch of cream. At first I thought, raw eggs? Eeuuuww! Why would I want to eat that? But it seemed, from the cooking videos I watched, the eggs actually get cooked a little from the hot pasta and it meld together with the cheese and cream to make a luscious sauce.
Ok I have got to try that! Traditionally, bacon or Italian pancetta is used. And since I don’t eat bacon or any meat products from pigs, I used chicken ham instead.
There’s a few key points to note. Work quickly, the heat under the pan must be off or you could potentially scramble the eggs and also add some cooking water from the pasta to help the sauce emulsify.
I think I did quite good for a first timer. The eggs got a little scrambled but it was okay. A nice home-cooked dinner for me and the kids. The tiredness of coming home from work seemed to fade as I watched them eating everything off their plates.
-hazrock, ok now I’m tired. Zzz