Difference between revisions of "Spaghetti alla carbonara"
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# Fry pork in butter and garlic, once slightly browned, keep warm. | # Fry pork in butter and garlic, once slightly browned, keep warm. | ||
# Mix cheeses and egg yolk. | # Mix cheeses and egg yolk. | ||
| − | # After 7 minutes have passed on the pasta, take 75% of a ladle of the water and add to cheese mix. | + | # After 7 minutes have passed on the pasta, take 75% of a ladle of the water and add to cheese mix.<br/>(Do not be tempted to add more or do it earlier, it results in a runnier sauce). |
| − | (Do not be tempted to add more or do it earlier, it results in a runnier sauce). | + | |
# Drain rest of pasta and return to the pan. | # Drain rest of pasta and return to the pan. | ||
# Add to bacon to the pasta then tip in cheese, yolk and water mixture. | # Add to bacon to the pasta then tip in cheese, yolk and water mixture. | ||
Revision as of 18:22, 28 August 2023
Adapted from Spahetti alla carbonara
Spahetti alla carbonara
Ingredients
- 30g pecorino cheese, grated.
- 30g parmesan, grated.
- 100g dried spaghetti.
- 15g unsalted butter.
- 60g pancetta or bacon finely chopped.
(If using english bacon, 2 thin slinces is plenty).
- 1 plump garlic clove, peeled and finely chopped.
- 1 large egg yolk.
Directions
- Ensure cheeses are grated and the egg is ready to be separated. There is not enough time to grate cheese once the pasta is cooking.
- Bring pan of water to the boil and cook pasta for 10 minutes.
- Fry pork in butter and garlic, once slightly browned, keep warm.
- Mix cheeses and egg yolk.
- After 7 minutes have passed on the pasta, take 75% of a ladle of the water and add to cheese mix.
(Do not be tempted to add more or do it earlier, it results in a runnier sauce). - Drain rest of pasta and return to the pan.
- Add to bacon to the pasta then tip in cheese, yolk and water mixture.
- Stir and split into two.
