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1
The sauce takes a little longer than the pasta, so get the water boiling then start the sauce.
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2
Melt the butter in a heavy skillet over med-low heat.
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3
The key is to cook all the water out of the butter.
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4
Otherwise, it won?t bind right and tends to clump or separate later.
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5
(This stage is a lot like making ghee.)
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6
Let the butter bubble lightly but never boil until it is completely clear and golden in color.
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7
Crush garlic with the side of a knife then chop finely.
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8
Cook a couple of minutes until you can smell the garlic above the pan.
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9
Raise the heat a bit and just as it begins to froth add the cream.
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10
When it begins to bubble again, reduce the heat so that you keep light bubbling in the center of the pan.
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11
Start the pasta about now.
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12
Stir the sauce now and then to make sure it binds and the sauce cooks evenly.
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13
Reduce by about 1/3 rd until the consistency is smooth and the sauce has thickened slightly.
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14
Dust the top with a liberal amount of freshly ground pepper.
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15
(I like to use the melange that has several different colors of peppercorns, but regular black is fine also.)
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16
Boost up the heat until the mixture just starts to boil and add the cheese.
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17
Stir briskly to melt and bind the cheese quickly, then turn the heat down low.
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18
If using the carbonara addition (see below), add it now.
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19
Drain the pasta and add about 2/3rds of it to the sauce.
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20
Toss briskly to coat the noodles, then keep adding a bit at a time and tossing until all the sauce is soaked up and all the noodles are evenly coated.
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21
You may have a bit of pasta left over.Tip into serving dish and dust the top with 1/4 tsp of nutmeg.
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22
Have a little extra grated cheese to top it with.
