Sometimes you just want a good carbonara.
But I’ll be honest with you, I rarely choose to eat a dish where cream is a founding ingredient. It just contains so much saturated fat and kilojoules. So instead, whenever a creamy dreamy pasta craving comes along, I opt for a lighter carbonara. This is actually possible, don’t laugh. Honestly, it’s not such an oxymoron.
In fact, the traditional Italian pasta alla carbonara doesn’t contain cream. Rather, the creaminess comes from eggs. And cheese…quite a bit of cheese actually, but hey, at least it’s not cream.
It also pays to watch your portion and serve your pasta with a big plate of greens. I opted for garlic sauteed silverbeet when I most recently made this dish, and it was the perfect accompaniment. A glass of crisp Sauvignon Blanc goes down a treat also.
Is this not the perfect Friday night meal? I think so. With today being the start of Winter, I felt it would be the perfect time to share this warming, comforting pasta dish with you. I really adore this recipe. It’s just so satisfying. It almost makes me want to jump on the couch and fist pump. Sorry, I had to go there…
Tom Cruise’s Spaghetti Carbonara recipe link.
*Alterations I make to this recipe: you’ll note Tom’s recipe calls for “two packets of pasta”. Right. What? So I simply use the amount I always cook for Ben and I (I was halving the recipe and cooking for just us two), which is 220-250g uncooked pasta. I use ~1 tablespoon of extra virgin olive oil and find it to be perfectly adequate. I use lean bacon, and it still works well. Yes bacon fat would be amazing in this dish, but as a rule I just don’t eat such fatty meat. I double the quantity of garlic, because you all know I’m addicted to those beautiful bulbs. And lastly, I make sure to use a good quality parmesan cheese – it makes all the difference.