Walnut carbonara with spring onion

Pasta makes me feel very comfort. I don’t know what’s in it, but most of my friends or family say the same. If you ask me – while making pasta I always have known Families from Milano and Rome in front of my eyes… Apart from the wonderful food which was served to us with big heart, like rich pasta, heavenly scented lasagne or roasted pepper with garlic&olive oil (delicious…) – you could nearly touch emotions… Full of love, respect for each other, happiness, smile… I’ve been in Italy twice and I know It’s way not enough for me. I remember that I thought over many issues after that experience… which was fabulous after all.

Today I would like to present my variation of pasta carbonara. I must say that many times I had got scrumble eggs on the pan by the time I larnt how to make smooth carbonara sauce. Practice makes perfect! It’s walnut time, I love it, so why not? Spring onion gives nice flavour and colour. You have to try this out. Of course, I assume that It is NOT original Italian sauce, because I didn’t use bacon and I am using cream. And propably preparation is weird… Please, leave any comment which can explain how to prepare one 🙂 I will be delighted.

Original pasta penne (durum is absolutely required) 150 g

Handful of walnuts

2 spring onions, whole ones!

2 eggs

1/2 cup of cream (125ml)

1 Tbs of olive oil

Sea salt, freshly ground pepper

Pasta must be ‘al dente’. To be honest I don’t remember when was the last time I ate soft one… If you want Italy on your plate, pasta must be made from durum and be al-dente. Otherwise you just pretend. Cook about 8 mins, using quite a lot of sea salt. It is said that water for pasta must be as salty as Mediterranean Sea. Very wise. And you have 8 mins for a sauce preparation…

Sauce: Chop walnuts into small pieces and roast on the HOT pan until you literally smell its flavours. Set aside. Put olive oil on the pan and add finely chopped spring onion. Fry for about 1 minute, just to break crispiness. Turn the gas OFF. Beat eggs, combine with cream, salt and pepper, pour a creamy mixture in and immediately start mixing. Don’t let the sauce to “catch” the pan. Drain pasta and add to the pan (leave about 1/2 cup of starchy water). Mix everything for a moment (1-2 mins) and to get smooth tickeness turn the gas ON, for about 30 sec. Again- mix… Again Off… Until you get smooth constistency. Freshly groung pepper to taste – e buon appetito!
carbonara 1 carbonara 2


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