Today was one of those Mondays where I get home from work and I’m tired and hungry. My lunch was a measly PB&J. Obviously, cooking a quick dinner was pretty much all I could fathom. And, with a bare fridge, the answer to my prayers was Pasta Carbonara. I used speck, but you really could use any cured/smoked meat, such as bacon, chorizo, cinghiale, prosciutto…
You really don’t need many ingredients and this comes together in less than 10 minutes. Cooking for one is nice once in a while, especially when you’ve got a warm plate of Carbonara at the end of a long day. Nothing could be more satisfying.
On a side note: this is probably unorthodox, but I sprinkled a few drops of Tabasco on the finished pasta, because even though I added chilli flakes in the cooking process, I really like the tangy heat from the Tabasco, which cuts through the richness of the pasta.
Linguine (or any long pasta of choice)
Speck (or any cured/smoked meat), chopped
1 or 2 cloves garlic, sliced
1 egg, lightly beaten
Parmesan or other hard cheese, grated
Chilli flakes (optional)
- Cook your pasta in salted, boiling water. Al dente, please.
- In pan on medium heat, fry the meat till slightly golden (1-2 minutes), then add garlic. If using chilli flakes, stir them in now.
- If you’ve timed this right, the pasta will just be cooked and be ready for the meat in the pan. Remove everything from heat.
- Transfer pasta straight into pan. Immediately pour in egg, cheese and a little of the pasta water.
- Stir, stir, stir, adding a little more pasta water if it starts looking dry. Season with pepper.
- Dish up immediately and enjoy!