Pasta Carbonara

Isn't it disappointing when different parts of your body don't agree?  Like when your head says "these shoes look amazing" and your feet say "no, no, no, ow, ow, ow".  Or when your mouth says "yummy - more please" but your stomach says "stop or I am going to make you feel nauseous for the next few hours".

The of the things that has always caused major conflict between my tastebuds and stomach is pasta carbonara.  Generally I have a pretty cast iron stomach but very rich and fatty things can set it off and pasta carbonara has long been one of those culprits.  So I had resigned myself to stealing a little bite and no more when someone else ordered it.

Then S introduced me to his carbonara recipe.  It is full of the creamy, cheesy, bacony goodness that makes carbonara so delicious, but the addition of red wine vinegar adds an acidic note that cuts through the fat and parsley adds a freshness.  It is supremely delicious and I can eat a giant bowlful without ill effect!

Pasta Carbonara
serves 2

3-4 rashers of bacon chopped (you can see from the photo S likes big pieces, but whatever size is fine)
1/3 cup parmesan cheese grated
1/3 cup romano cheese grated
1/3 cup cream
2 tablespoons red wine vinegar
3 egg yolks beaten
a couple of tablespoons of chopped parsley
pepper to taste

250g pasta of your choice - we usually have spaghetti

Put your water on to boil.  Add spaghetti and cook till al dente.

In the meantime fry the bacon till crispy.  When the pasta has just a couple of minutes to go, add the red wine vinegar to the pan (be careful not to get a faceful of vinegar when it starts to evaporate) along with the cream and two cheeses.  Mix until cheese is melted and the sauce is combined.

Drain the spaghetti and return to the pot.  Add the egg yolk and mix through the hot pasta, then add the rest of the sauce and the parsley.  Mix through and serve immediately topped with pepper to taste.

It goes very nicely with a crisp white wine.

Enjoy!