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carbonara recipe

Cream ‘no cream’ of the crop Carbonara

Cream of the crop 'no cream' Here I have my favourite recipe for an authentic Spaghetti Alla Carbonara Inspired by the brilliant Rick Stein on his travels through the med. The recipe is personally my only option for a true italian carbonara, accept no imitations.

Ingredients to serve 4:

Generous splash of Olive oil

400g dried spaghetti (preferably De Cecco brand)

175g smoked pancetta cubed

3 garlic cloves chopped thin

3 egg raw beaten

Hand full of flat leaf parsley coarsely chopped.

60g pecorino cheese

salt and pepper to taste

Method: Prepare all ingredients ready for perfect timing.

1) heat a little olive oil in a large pan, add pancetta cook until light golden then add chopped garlic last thing throw in parsley to quickly warm meanwhile the spaghetti is added to a large full pan of highly salted water.

2) when the spaghetti is done to your liking, hopefully el dente (7mins) transfer into the pan with pancetta make sure saving starchy water for creating the sauce.

3) Add in eggs and cheese in short sharp stages mixing about in pan,slowly pour in beaten eggs, they will cook in the residual heat of the pasta Beware if the pan is too hot the eggs may scramble. If desired consistency is not reached then add a splash of salty starchy pasta water. It’s the authentic italian way.

4) season to taste but remember the high salty ness given by the salty cheese and smoked pancetta.

Aerve with crusty bread or a simple bruschetta. Youre in italy! Heres a short video to give an idea   14 second clip

Sardinian Pecorino   Excellent sardinian pecorino. Now get to it.. Bon Apetit!