Beef Bacon Halal Carbonara
ET Food Voyage
An easy 6-ingredient halal carbonara recipe using cured beef bacon to create the best and deep umami flavours
Spaghetti / Bucatini Pasta
or any pasta of your choice
Cured Beef Bacon
reserved from cooking the pasta
Grated Italian Hard Cheese
vegetarian-friendly substitute of Pecorino Romano / Parmesan
plus more to taste
Bring a pot of water to boil and season generously with salt. Cook pasta according to package instructions. Reserve at least ½ cup pasta water.
240 g Spaghetti / Bucatini Pasta
Heat pan over medium heat. Fry the beef bacon until the fat is released.
Cured Beef Bacon
Stir in chopped garlic and saute for 3-5 minutes until fragrant and golden in colour. Add in cooked pasta and toss to combine.
2-3 cloves Garlic
In a bowl, mix together egg, egg yolks, black pepper, grated cheese, and the pasta water.
½-1 cup Pasta Water,
2 Egg Yolks,
40 g Grated Italian Hard Cheese,
½ tsp Black Pepper
Remove the pan from heat and pour in the egg-cheese mixture. Stir until a creamy sauce forms. If it's too thick, add more pasta water; alternatively, if it's too thin, add more cheese.
If you want to create a silkier texture, add a tablespoon of butter and mix until melted and fully combined. Top with more cheese if desired and serve immediately.
1 tbsp Butter (optional)
Cured beef bacon has a more intense flavour and higher fat content compared to beef/turkey rashers. If using rashers, fry with a little touch of oil and add salt for seasoning.
It is very crucial to
remove the pasta from heat before you stir in the egg-cheese mixture
. Otherwise, the egg from the mixture may scramble up under high heat instead of forming a creamy sauce.