Monday, 16 April 2012

Spaghetti Carbonara

This recipe is thought to have originated in Rome as workers cooked this dish on coal-shovels hence 'carbon' in carbonara, for this however you can leave your shovel in the shed.

Serves 2-4

250g Spaghetti
6-8 Rashers of pancetta or thick smoked bacon, cut into lardons
2 Cloves of garlic, crushed
Handful of chopped parsley
3 Eggs
Two large handfuls of grated Grana Padano cheese or Pecorino

1. Heat a wide frying pan on a medium heat and then dry-fry the pancetta/bacon for around 5 minutes until golden brown, do not use any oil as the bacon will naturally give up its fat. This prevents the carbonara from becoming too greasy.
2. Heat a large pan of boiling water with a pinch of salt and add the spaghetti, cook according to packet instructions.

3. While the spaghetti is cooking add the crushed garlic to the bacon and stir, cook for around 2-3 minutes on a low heat to avoid the garlic browning and becoming bitter, keep warm in the pan as the heat will cook the egg once added.

4. In a jug beat the eggs along with the cheese and season with a pinch of salt and a good few twists of black pepper.

5. When the spaghetti is al-dente or done to your liking, drain through a colander and add straight into the bacon, toss to coat the spaghetti then pour in the egg mixture, toss once more and add the parsley, check for seasoning but go easy on the salt as the pancetta will naturally give the dish seasoning.

6. Serve at once.

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