THERE HESTER!!! Second Best Carbonara ingredients 100g pancetta/ bacon 50g pecorino cheese / parmasan 50g parmesan 3 large free range eggs 350g spaghetti 2 plump garlic cloves, peeled and chopped 50g unsalted butter, or garlic butter Maldon salt and freshly grated black pepper Method Put a large saucepan of water on to boil. Finely chop the pancetta/ bacon Finely grate both cheeses and mix them together. Beat the eggs in a medium bowl, season with a little freshly grated black pepper and set everything aside. Add 1 tsp salt to the boiling water, add the spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked). While the spaghetti is cooking, fry the pancetta/ bacon with the garlic. Drop the butter into a large wide frying pan or wok and, as soon as the butter has melted, tip in the pancetta/ bacon and garlic. Leave these to cook on a medium heat for about 5 minutes, stirring often, until the pancetta/ bacon is golden and crisp. Keep the heat under the pancetta / bacon on low.When the pasta is ready lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta/bacon, Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the rest of the pasta water away yet. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and pancetta/bacon off the heat. Now quickly pour in the eggs and cheese and, using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated. Add extra pasta cooking water to keep it saucy not too much obviously. You don’t want it wet, just moist. Season with a little salt, if needed. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Posted on: Wed, 03 Jul 2013 08:56:42 +0000
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