Creamy Coconut Carbonara
preparation time:
20 minutes
cooking time:
10 Minutes
serves
4
difficulty:
Quite tricky
Kitchen tools needed for this recipe
Large frying pan
Wooden spoon or spatula
Chopping boards
Knives
Plate or bowl for serving
Ingredients
Pasta
- 400g pasta (penne or spaghetti)
- Pinch of salt
Sauce
- 1 can coconut milk (400ml)
- 2 egg yolks (optional – for richness, can skip for simplicity)
- 1 garlic clove (crushed)
- 1 tablespoon oil
- Small pinch of salt
Extras
- 100g Ham or bacon pieces
- Handful of peas or sweetcorn (optional veg)
- Black pepper (optional)
Chef's Tip
Temper your eggs with hot (but not boiling) coconut milk. Then stir the egg mix into the rest of the coconut milk.
Always wash your hands very well before cooking or baking.
Method
1. Cook the pasta
Bring a large pot of salted water to the boil.
Cook pasta for 8–10 minutes until soft. Drain and set aside.
2. Prepare the sauce base
Heat oil in a pan on medium-low.
Add the garlic and cook gently for 1 minute (don’t let it burn).
3. Add coconut milk
Pour in the coconut milk and warm gently.
Do not let it boil hard—keep the heat low.
4. Temper the eggs
- Crack egg yolks into a bowl and whisk
- Add 1 spoon of warm sauce and mix
- Repeat 2–3 times to gently warm the eggs
5. Make the sauce creamy
- Turn the heat to LOW (or off)
- Slowly pour the egg mixture into the pan
- Stir constantly as you pour
6. Add extras
Stir in cooked chicken/bacon and vegetables if using.
7. Combine with the pasta
Add the cooked pasta and mix well until coated in the creamy sauce.
Season and serve
Add a pinch of salt and pepper to taste.
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