While it is very common in France to cook with “crème fraiche” I have never liked it, especially in savoury dishes. White creamy sauces are something that have made me gag my whole life (i.e bechamel, mayonnaise, cream). I really can’t do white creamy texture in a savoury dish, especially if warm. As result, as strange as it may sound, I have never had spaghetti alla carbonara because in France, like in many other places, we make it using cream.
Now wait, I have some good news. Last week I read on the Accadamia Italiana Della Cucina that in the original carbonara recipe no cream was used – that suits me very well! So here we go, this is my own version of Spaghetti Alla Carbonara.
- 4 slices of diced bacon (can be replaced with pancetta)
- 250g spaghetti
- 4 cloves garlic (crushed and diced)
- 2 large eggs
- 3/4 cup shaved Parmesan
- Salt and pepper, to taste
- Cook pasta according to package instructions; Drain and set 1/2 cup of liquid aside.
- In a small bowl, whisk eggs; set aside.
- Heat a large fry pan over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
- Stir in garlic until fragrant, about 1 minute.
- Stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Add shaved Parmesan.