How To Serve Traditional Carbonara Recipe Australia Quick

Posted on

Craving a creamy, cheesy, and undeniably delicious pasta dish? Look no further than the classic Carbonara! This seemingly simple recipe, originating in central Italy, has captured hearts (and stomachs) worldwide. But in Australia, we’ve added our own unique twist to this timeless dish.

This guide will take you through everything you need to know to create the perfect Aussie-style Carbonara, from gathering the ingredients to whipping up a restaurant-worthy meal in your own kitchen.

The best spaghetti carbonara recipe
The best spaghetti carbonara recipe


150g dried spaghetti (or your preferred pasta)

  • 4 rashers of good quality Australian bacon, thinly sliced (smoked or unsmoked, depending on your preference)
  • 3 large free-range eggs, separated yolks from whites
  • 50g parmesan cheese, freshly grated (plus extra for serving)
  • 50g pecorino romano cheese, freshly grated
  • Freshly ground black pepper
  • Freshly cracked sea salt
  • 1 tablespoon olive oil
  • 1 clove garlic, minced (optional)

  • Directions:

    1. Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions for “al dente” (usually around 8-10 minutes).

    2. While the pasta cooks, prepare your bacon. Heat the olive oil in a large frying pan over medium heat. Add the bacon and cook until crispy and golden brown. Remove the bacon from the pan with a slotted spoon and set aside on a paper towel to drain excess oil.

    (Optional) If using garlic, add it to the leftover bacon grease in the pan and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.

    3. In a large bowl, whisk together the egg yolks, parmesan cheese, pecorino romano cheese, and a generous amount of freshly ground black pepper.

    4. Reserve about 1/2 cup of the pasta water before draining the pasta completely.

    5. Once the pasta is cooked, drain it and immediately add it to the hot pan with the bacon (and garlic, if used). Toss the pasta with the bacon to coat it in the flavorful fat.

    6. Immediately remove the pan from the heat and quickly add the egg yolk mixture. Toss the pasta vigorously to combine everything. The heat from the pasta will gently cook the eggs, creating a rich and creamy sauce.

    7. If the sauce seems too thick, gradually add some of the reserved pasta water, one tablespoon at a time, until you reach the desired consistency. A creamy but slightly loose sauce is ideal.

    8. Season the pasta with freshly cracked sea salt and additional black pepper to taste.

    9. Serve immediately, topped with the reserved crispy bacon and a generous sprinkle of extra parmesan cheese.

    Nutrition Facts (per serving):

    This recipe yields approximately 2 servings. Please note that these are approximate values and can vary depending on the specific ingredients you use.

    Calories: around 700 kcal

  • Fat: 40g (of which saturated fat: 20g)
  • Carbohydrates: 60g (of which sugar: 5g)
  • Protein: 30g

  • Conclusion:

    With its simple yet flavorful ingredients, the Aussie-style Carbonara is a guaranteed crowd-pleaser. The combination of perfectly cooked pasta, crispy bacon, and a rich, cheesy sauce makes this dish undeniably satisfying. So next time you’re looking for a quick and easy meal that packs a punch, give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of pasta for Carbonara?

    While spaghetti is the traditional choice, you can certainly use other long, thin pasta shapes like fettuccine or linguine.

    2. What if I don’t have parmesan or pecorino romano cheese?

    You can substitute parmesan with another hard Italian cheese like Grana Padano or Asiago. Pecorino romano is a stronger cheese, so if you don’t have it, you can use more parmesan or try a blend of parmesan and romano cheese.

    3. My Carbonara sauce keeps scrambling! What did I do wrong?

    The key to a smooth and creamy Carbonara sauce is to never let the pan get too hot after adding the egg yolk mixture. The residual heat from the pasta is enough to cook the eggs gently. If your sauce starts to scramble, immediately remove the pan from the heat and toss vigorously. You can also add a tablespoon of cold butter to help rescue the sauce.

    4. Can I make this recipe vegetarian?