Momo’s Carbo

They say that Carbonara was designed to feed Italian coal miners… “The black faces”. I don’t know if it’s true, but if I was a coal miner, I am sure I would wolf it down after a day down below. So yes, like a lot of legendary dishes, there are a lot of speculations about one of the most cooked pasta recipes in the world. All I know is that it is the first dish I cooked, it has evolved since and sometimes I add extra bits, it has also saved my life a few times, a dish that should be at the final exam of any leaving Certificates… Here is my father’s recipe, one I tend to follow…

Carbonara with Gabriel cheese
Carbonara with Gabriel cheese

You’ll Need:

  • 200g of good spaghetti
  • 200g of Bacon or lardons chopped
  • 1 clove of garlic
  • 20cl of Creme Fraiche
  • 1 tsp of Dijon mustard
  • 1 egg yolk
  • a splash of balsamic vinegar
  • 150g of Parmigiano Reggiano or Irish Gabriel

How to:

First, you need to start slicing the bacon, not too thin, not too thick; start frying them in a bit of olive oil.

Dry cured rashers
Dry cured rashers

Once the rashers/ bacon are nice and golden, remove them from the pan and onto some paper towel to drain the oil. Through them back in the pan with a roughly chopped garlic clove… Add a wee splash of balsamic vinegar to deglaze the bottom of the pan of all its flavours…

Fry the bacon
Fry the bacon

Then, add the tsp of mustard and your creme fraiche; turn off the heat until the pasta are cooked…

Crene fraiche and mustard
Creme fraiche and mustard

Bring a pot of salted water to the boil, and throw in your spaghetti. Boil until cooked, in general 9 to 10 minutes…

Eggs and Spaghs
Eggs and Spaghs

Start reheating the pan with the cream and bacon, and throw in a bit of Gabriel or Parmigiano Reggiano. Drain the pasta but not fully and in the pan they go. Throw in the egg yolk and sometimes I use a bit of green for contrast, like thinly sliced spinach leaves or sage, sometimes a bit of parsley…

egg and spinach
egg and spinach

Anyway, all you need to do now is toss the pasta and the egg yolk together until smooth… Before serving, sprinkle a bit more cheese, et voilá. Momo’s Carbonara revisited…

Gabriel Cheese from West Cork
Gabriel Cheese from West Cork
Carbonara
Carbonara

3 thoughts on “Momo’s Carbo

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