Bucatini alla Carbonara Finta

Name: Bucatini alla Carbonara Finta (Bucatini with Mock-Carbonara Sauce)
Prep time: 30 min
Total time: 30 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 2 teaspoons cornflour; 50 g (2 oz) unsalted butter; 6 tablespoons parmesan cheese, plus extra to serve (optional); 4 tablespoons double cream; 300 ml (½ pint) meat stock; 2 egg yolks; 12 fresh sage leaves, snipped; 250 g (8 oz) smoked streaky bacon, cut into matchsticks; 2 tablespoons olive oil; 2 garlic cloves, crushed lightly with the flat of a knife; salt and pepper; 375 g (12 oz) bucatini; salt and pepper

Bucatini with Mock-Carbonara Sauce

Preparation info

Serves
4
as a first course

Difficulty
Medium
Ready in
30 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

Carbonara is a well known Roman sauce made with raw eggs and bacon. When I was giving a demonstration during one of the many salmonella scares I thought it would be unwise to show people how to make a sauce that used raw eggs. So this recipe was born. It is just as good as the usual Carbonara, but more subtle.

Ingredients

50 g (2 oz) unsalted butter
2 teaspoons cornflour

Europe
Italy
Starter
Main course
Pasta
Mediterranean

Method

Melt the butter in a small saucepan, stir in the cornflour and then gradually add the stock and bring to the boil, stirring constantly.
Beat together the egg yolks, parmesan and cream and add the mixture slowly to the stock while beating the whole time. Boil for a couple of minutes and then turn off the heat. Season with plenty of pepper and just a little salt, be