Spaghetti Carbonara
This is one of my youngest daughter's favourite dishes (because it has pancetta in it, when we can get it here in rural North Wales or otherwise we use lardons or Edwards of Conwy http://www.edwardsofconwy.co.uk/ bacon which is quite a thick cut of bacon)
This is a very quick dish to make and can be ready in about 15 minutes. My daughter enjoys helping by beating the eggs and frying the bacon.
Serves 4
Spaghetti - between 80 to a 100g per person depending how hungry you are.
3 free range eggs beaten together.
50 to 60g preferably pancetta if not use lardons or cut up two strips of thick bacon
70 to 80g of Parmigiano (Parmesan) or for a slightly saltier taste add equal amounts of Parmigiano and Pecorino cheese.
2 Cloves of garlic crushed slightly.
1/2 tbs Oil to fry with - I use Sunflower Oil. (Olive oil should be kept for salads, to drizzle onto cold dishes or soups).
1. You will need a large pan of water, too little water and the pasta will stick together. Add a good pinch of salt to season.
2. Heat the water till it is boiling then add the pasta. Stir the pasta this will also help to prevent the pasta sticking together.
3. The pasta will take about 8 to 10 minutes before it is ready. Best way to check, take one strand of pasta out and try, if there is a slight bite to the pasta (al dente) it is ready.
4. Whilst the pasta is cooking, in a frying pan add the oil and heat till hot, add the garlic cloves and pancetta/bacon and fry till crisp, about 4/5 minutes (after a couple of minutes take the garlic out as it has done its work of flavoring the oil and pancetta/bacon).
5. Once the pasta is ready drain but keep back some of the pasta water.
6. Place the pasta back in the hot pan.
7. Add the hot pancetta/bacon and the oil it was cooked in and stir together.
8. Add the eggs and stir well. Add a little of the reserved pasta water to maintain a sauce.
9. Season with salt and pepper to taste.
10. Add half the cheese and stir well.
Place on a serving dish and sprinkle with remaining cheese.
Eat and enjoy with a good glass of red wine.
2. Heat the water till it is boiling then add the pasta. Stir the pasta this will also help to prevent the pasta sticking together.
3. The pasta will take about 8 to 10 minutes before it is ready. Best way to check, take one strand of pasta out and try, if there is a slight bite to the pasta (al dente) it is ready.
4. Whilst the pasta is cooking, in a frying pan add the oil and heat till hot, add the garlic cloves and pancetta/bacon and fry till crisp, about 4/5 minutes (after a couple of minutes take the garlic out as it has done its work of flavoring the oil and pancetta/bacon).
5. Once the pasta is ready drain but keep back some of the pasta water.
6. Place the pasta back in the hot pan.
7. Add the hot pancetta/bacon and the oil it was cooked in and stir together.
8. Add the eggs and stir well. Add a little of the reserved pasta water to maintain a sauce.
9. Season with salt and pepper to taste.
10. Add half the cheese and stir well.
Place on a serving dish and sprinkle with remaining cheese.
Eat and enjoy with a good glass of red wine.
