Reader Lina Holstein, of Waterford Ontario, shares her take on Bob Blumer’s classic Pasta Carbonara.
Ingredients
500g Spaghetti
4 tbsp olive oil
1 large onion
Garlic cloves, chopped
100g Pancetta (sliced 1/4″ thickness, cubed)
4 slices of bacon (cut into 1″ pieces)
1/4 cup mushrooms portobello chopped
4 green + 4 black olives pitted & chopped
6 sundried tomatoes sliced thin
5 large eggs
2 tbsp Parmigiano grated
2 tbsp Pecorino Romano grated
1/4 cup Fresh Basil chopped
1 tsp salt
1 tsp black course pepper
1/4 tsp hot crushed red pepper
Method
Fry bacon and pancetta with 2 tbsp Olive Oil. Drain & set aside in a medium bowl.
Fry onion and mushrooms with 2 tbsp Oliver Oil for 4 min. Then add garlic and fry till browned; add to bacon bowl.
In a large pot – add 3 litres of water + 1 tbsp sale and bring to a boil. Add Pasta and cook till al dente.
Add olives and sundried tomatoes to the bacon bowl.
In a separate bowl, whisk together eggs, Parmigiano, salt, pepper, hot chilly peppers, fresh basil and half a cup of pasta water. Do this as soon as the pasta is almost done.
Strain pasta and stir in the egg mixture for 1 minute.
Then add all Ingredients from the Bacon Bowl
Serve with Romano Pecorino.
