This months recipe would have to be one of my all time favourites. Its so simple, yet so flavoursome. This is how a proper carbonara should be made. Its only got 5 main ingredients and best of all it doesn’t use any cream.
Ingredients: Serves 4
- 1 Tablespoon of oil
- 1 Packet of Spaghetti pasta
- 4 Crushed Garlic cloves
- 200g of Pancetta (diced bacon can be used as a cheaper alternative
- 4 Eggs
- 1/2 a cup of grated Parmesan Cheese
- 150g of Butter
Cook Time: 15 mins
Bring a large pot of hot water to the boil. Make sure the water is well seasoned with salt and pour in a tablespoon of olive oil. Once water starts to boil, add in 1 whole packet of Spaghetti. stir until softened and cook the pasta for about 12 mins.
While the pasta is cooking, in a large saucepan, heat 50g of butter over a medium heat. Add garlic cloves and cook until garlic is fragrant, about 30 seconds. While the garlic is cooking, dice up the pancetta or bacon into small 5mm cubes. Add the pancetta; stir for 3 minutes or until pancetta has cooked off then remove the pan from the heat.
In a mixing bowl, crack 1 whole egg and add the remaining 3 egg yolks (Discard the egg whites or save for a healthy egg white omelette). Add 2 tablespoons of grated parmesan and lightly whisk.
Once the pasta has cooked, strain through a colander but make sure you keep 1/2 a cup of the cooking liquid from the pasta. This will make up part of your sauce. Add the pasta to the pancetta and stir in the whisked egg mixture and also the 1/2 cup of pasta water. Take the remaining 100g of butter, cut it into cubes and give all the ingredients a good mix (Make sure you do this away from any heat, because if your pan is too hot it will scramble your eggs.
Serve up the pasta in large plates and top with the remaining parmesan.