|
Carbonara. Really easy and quick.
Fry pancetta/bacon in extra-virgin.
When it's getting crisp, drown it in Noilly Prat / vermouth / white wine.
Simmer reasonably quickly.
Boil pasta.
Separate three or more egg yolks, and whisk them into a smallish tub of crême fraiche or cream.
The alcohol should by now have boiled away into the meat, so drain the pasta, chuck it into the frying pan, pour on the eggy cream and mix until the sauce thickens.
If it's too thin, heat [i]very slowly/[i], stirring, then serve at once with Parmesan or Pecorino, and lots of black pepper.
|