There’s two secret ingredients that make a carbonara sauce deliciously creamy and flavourful – and we’re here to share them with you! The first one may come as a surprise to some people: near the end of the cooking process, add a bit of the water you’ve cooked your pasta in to your sauce.
It may seem strange to reserve some of the cooking water after you’ve boiled your pasta, but trust us – this addition is a game-changer! The starch that the water has absorbed from the pasta binds the water based sauce to the starchy pasta – ensuring your carbonara is thick and creamy and sticks to your spaghetti.
The second secret ingredient is a little more obvious – it’s our best-selling ‘Everything’ Chilli Oil! When we say everything, we mean EVERYTHING! So, drizzle a little (or a lot!) on your next bowl of pasta and enjoy – you can thank us later!
Ingredients:
2 eggs
1 egg yolk
100g bacon
100g parmesan cheese
350g pasta
House of Dumplings Chilli Oil with Szechuan Pepper
Method:
- Mix eggs and parmesan cheese together in a bowl
- Cook bacon on low heat until crispy and remove
- Boil pasta until al dente and drain, reserving 1 cup of the cooking water
- Add pasta to the pan with the pasta water and the egg-cheese mixture
- Mix well and add bacon
- Mix and serve with freshly ground black pepper, parmesan cheese and chilli oil
