Lately, I’ve rarely seen the carbonara sauce is being offered at Italian Restaurants as one of the options on their menu. I started to wonder why… maybe it uses raw eggs in it? But, not really… the eggs are practically cooked due to the heat from the hot pasta when you toss them into the sauce right after you cook the pasta. Or, another way, you can heat the sauce up a little, but have to be careful not to cook the eggs.
Carbonara sauce is one of the pasta sauces I love. I just wish that people still sell them. This past week, I made it. I haven’t made it in such a long time. I hope you would like it too. I think it’s better than oil sauce. It has a creamy taste and texture… and with bacon, pancetta, or salami mixed in them.. I can’t resist!
For this recipe, I used salami, but you can use whatever you want! This is what you need to make 2 servings:
4 eggs, beaten
1 cup of heavy/ whipping cream, or if you want it light, you can use half and half. BUT, the sauce will be kind of runny since half and half is much lighter than cream.
12 big slices of salami, cut into small pieces
salt and pepper to taste
About 1 lb. of pasta (I used spaghetti)
1 cup of parmesan cheese
1 tbp oregano
2 cloves of garlic, minced
Cook the pasta according to the instruction on the package. Meanwhile, put salami in a pan for about 3 minutes or until it looks crispy, then put in garlic. Season with salt and pepper. Saute for 30 second. Remove the salami and garlic. Drain with paper towel.
When pasta is done. Drain. Meanwhile, prepare beaten eggs in a bowl and mix well with the cream or half and half. Whisk quickly until eggs are thicken. Season with salt and pepper.
Toss in salami in the hot pasta followed by the egg mixture. You can put the pasta back on the heat, BUT stir quickly, so the eggs won’t be cooked like scramble eggs. Mix in cheese, stir. Add oregano.
Let me know how it turns out!