Spaghetti alla carbonara

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Revision as of 18:21, 28 August 2023 by Watkinsj (Talk | contribs) (Ingredients)

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Adapted from Spahetti alla carbonara

Spahetti alla carbonara

Ingredients

  • 60g pancetta or bacon finely chopped.

(If using english bacon, 2 thin slinces is plenty).

  • 1 plump garlic clove, peeled and finely chopped.
  • 15g unsalted butter.
  • 30g pecorino cheese, grated.
  • 30g parmesan, grated.
  • 1 large egg yolk.
  • 100g dried spaghetti.

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.

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