Carbonara Sauce

Carbonara Sauce

spaghetti Carbonara spaghetti Carbonara carbonara sauce

 

Carbonara sauce with No 18 Chardonnay vermouth.

 

Deliciously creamy, this is a wonderfully easy recipe for a fresh pasta sauce. Just make and mix into any cooked pasta.

 

Ingredients

  • 50g Streaky bacon or pancetta cut into small lardons
  • 200g pasta of your choice
  • 4 Egg yolks
  • 5 chestnut mushrooms sliced
  • 2 cloves of garlic minced
  • 100g parmesan cheese finely grated
  • 1 small bunch Parsley chopped
  • 50ml In the Loop No 18 Chardonnay vermouth
  • Salt and pepper

 

Method

  • Place a pan of salty boiling water on a high heat. You want a rolling boil, not simmering. Don’t add too much water as we will use this to bind our sauce.
  • Cook your pasta according to the instructions.
  • Begin by frying your bacon/pancetta lardons in a wide pan without oil over a medium heat. Wait until they have released most of their fat and have taken on a good brown colour.
  • Next add the sliced mushrooms and continue to fry. The mushrooms will absorb most of the excess fat from the lardons. Fry for 2-3 minutes until the mushrooms are also cooked. Now add the garlic and immediately deglaze the pan with the vermouth and allow to reduce by 2/3, then remove from the heat.
  • While they fry, make the sauce. In a bowl mix together your egg yolks, parmesan a little salt and lots of black pepper.
  • While off the heat mix the lardon mix, the sauce mix and pasta together in the pan with a small amount of the, now cloudy, pasta water.
  • Adjust your seasoning and top generously with chopped parsley.



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