Carbonara is a favourite in our house. This varient utilises the deglazeing of the bacon in a very hot pan. I wont tourture you all by re-writeing the hole recipe. Instead I'll just give you the things that I changed from my other carbonara posting. If your wondering, that posting was called "Carb-o Nar Nar Ra Ra".Tranformation A-la Methode:
Get your pan real hot. Slap in the bacon. Work it well, in a minute or so, a brown glaze will start to appear on the base. Bring the heat down real low. Deglaze the pan with the onion. Make sure to scrape off as much of the glaze as possible. If you look real close at the photo you can see small peices of it contained within the sauce. The de-glazeing of the bacon transformes the taste of this dish.
As for the sauce:
All you need to do is. Use a dash less cream. But add the cream just as you remove the heat. Also add an extra egg yoke at the end. Plus I used alot more parley, but it was more finely choped. Note the golden hew in the finnished dish....
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