Wednesday, 16 April 2014

Spaghetti alla Carbonara

A simple pasta dish with a creamy egg based sauce. Made even more delicious by the addition of salty pancetta.

Spaghetti alla Carbonara

Ingredients:

1 Pound Spaghetti, dried or fresh
4 Eggs
1/4 Cup Milk or Cream
1/4 Cup shredded fresh Parmesan Cheese
Salt
Pepper
Fresh Parsley, roughly chopped
About 500 grams Pancetta or 8-10 slices Bacon

Instructions:

If you are making fresh pasta get that all done and then pasta rolled out ready to be cut before starting the sauce.

Preheat oven to about 200°, or the warming setting.  Place 4-6 bowls in to warm up.

This is an easy recipe but you must listen to my words or else you will end up with scrambled eggs and pasta. It is also impressive for a dinner party if you have the pasta ready to be cut, and have all the ingredients pre-measured in cute bowls on the counter and then whip it up in about 10 minutes. People love it.

Get a large pot of well salted water on the stove and on a pretty high heat to get it to a rolling boil.

Cook the pancetta or bacon until the fat renders and is slightly crisp, Drain the fat from the skillet. Chop up the bacon if you used it.

While that is cooking, cut the pasta in to spaghetti or fettuccine noodles.

In a small bowl gently whisk the eggs and milk/cream. Season well with salt and pepper.  Fold in the Parmesan cheese and chopped parsley.

The large pot we set to boiling should be ready to go by now, add about 1 tablespoon of olive oil to help prevent the noodles from sticking together. Add the noodles and cook according to their package or recipe. If you are using fresh pasta it's cooked when it floats and only takes a minute. Turn off the burner.

Once pasta is cooked, quickly drain the pasta and return it to the pot. Add the cooked pancetta to the pot and the whisked egg mixture. Using a large wooden spoon, gently turn the pasta or cover the pot with a lid and gently toss the pasta to coat the pasta in the egg sauce. Continue to stir/toss the pasta while moving it on and off the hot burner until the pasta looks glossy and there isn't much runny egg mixture left on the bottom.

Serve immediately in the pre-warmed bowls we set up at the beginning, garnish with some extra Parmesan cheese and chopped parsley.

Enjoy!

Other Places:

Something Asian instead:

Tonkatsu 

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