I dread for comfort food, something easy, homemade and have a sentimental appeal. Here comes my version of Carbonara, with a twist of toasted walnut, parsley and mint. Years ago I followed a recipe to make Carbonara. It’s not good. I did not order Carbonara in Italian restaurant because I thought it’s easy to make and my failed experience. It did not worth to pay for such a dish. It changed when it was part of a menu in a restaurant in Vatican. I could taste nuts inside and it’s good. Thereafter, I searched for tips of cooking superb Carbonara. The trick is egg yolks only, no egg white. A bit of cream will enrich the flavour.
Portion for 1 person:
Cook the spaghetti according to the cooking instruction, or until it is al dente
Blend well the egg yolks, cream, parmesan, chopped parsley, mint and little salt and pepper
Melt a knot of butter. Add in the diced bacon. Let the flavour come out.
Add the cooked pasta with a bit of the pasta water onto the bacon. Toss well.
Turn the heat off. Pour the egg yolk mixture onto the pasta. Toss well.
Serve on plate. Sprinkle parmesan on top. Decorate with mint. Enjoy!