Kane's Kitchen - 24th July 2012 - Carbonara Sauce

This recipe calls for a raw egg yolk to finish the pasta sauce.  Don’t be alarmed – the egg will cook due to the heat from the pasta. 

I guarantee this sauce will be a favourite – the bread crumbs give the dish a great texture!

    

Carbonara Sauce

Serves:  4    

Prep Time:  5 mins

Cook Time:  10 mins

What You’ll Need:

• 400ml full cream
• 5 slices prosciutto or pancetta, sliced
• ½ red onion, thinly sliced
• 2 cloves garlic, crushed
• 8 button mushrooms, sliced
• ¼ cup grated parmesan
• 4 egg yolks, whisked
• ¼ cup white wine
• 2 tsp cracked black pepper
• 1 cup panko bread crumbs, toasted
• 1tbsp olive oil
• Knob butter
• ¼ cup chopped parsley

What You’ll Need To Do:

1.        Combine the olive oil and breadcrumbs on a baking tray.  Season with salt and bake for 180 degrees for 5 minutes or until golden.  Set aside. 

2.        Saute prosciutto/pancetta, garlic, onions and mushroom with the butter until crispy and caramelised.  Set aside. 

3.        Toast the black pepper in a frypan for 30 seconds and add cream and white wine.  Reduce for 5 minutes and then add grated parmesan cheese. 

4.        Add the cream mixture to the pancetta mix and stir.  Remove from the heat.

5.        Cook fresh pasta for 4 minutes or until al dente. 

6.        Arrange pasta in a bowl and add some carbonara sauce.  Add approx. 1 egg yolk per serve to the mix and stir through (this gives the pasta a creamy texture – the egg yolk will cook due to the heat from the pasta and sauce). 

7.        Garnish pasta with grated parmesan, parsley and a good amount of the toasted breadcrumbs.