Difference between revisions of "Spaghetti alla carbonara"
From Sam J Wiki
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* 100g dried spaghetti. | * 100g dried spaghetti. | ||
* 15g unsalted butter. | * 15g unsalted butter. | ||
| − | * 60g pancetta or bacon finely chopped.<br/>(If using english bacon, 2 thin | + | * 60g pancetta or bacon finely chopped.<br/>(If using english bacon, 2 thin rashers are plenty). |
* 1 plump garlic clove, peeled and finely chopped. | * 1 plump garlic clove, peeled and finely chopped. | ||
* 1 large egg yolk. | * 1 large egg yolk. | ||
Revision as of 18:27, 28 August 2023
This is a quick, tasty, and satisfying dish; perfect for a busy work day evening meal or a hectic weekend of DIY lunch. Only one step needs to be prepped if you haven't bought grated cheese. 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 rashers are 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, grind in black pepper, and split into two.
