I’m having a go at a different type of post today. Rather than my usual ‘rants & raves’ I thought I would have a go at something that might be useful.

I was talking to a friend at work last week and the subject of Spaghetti Carbonara was raised. She was a little concerned about how to cook it, not least a fear of “raw egg” in the dish. I explained as best I could that egg is not raw, but that the heat of the pasta when the egg and cheese mix is added, cooks the egg in a light scrambling fashion. I explained my method, but she wasn’t taking up the challenge. However, another friend I had talking to later in the week, did have a go and has since told me I should write it down. So here goes …

This is my recipe for two portions of a medium size. I’ll start with the list of ingredients.

1. 5oz to 6oz of Linguine or Fettuccine **
2. Two cloves of fresh garlic, squashed but not chopped
3. 4oz Pancetta cut unto short strips
4. 1 egg
5. Small handful of chopped Parsley
6. 3oz of grated Parmesan cheese plus another 1oz for serving
7. Olive oil

The trick is to ensure all your preparation work is completed before you start the cooking process.
(** I prefer either of these two pastas over spaghetti, as they seem to hold the sauce better)

1. Firstly, put a large pan of salted water onto boil for the pasta.
2. Next heat 1 tablespoon of olive oil to a large based pan and add the squashed garlic and allow to gently cook without browning
3. Remove the garlic and add the Pancetta and cook until fully cooked. then remove the pan from the heat
4. Meanwhile cook your pasta for the required amount of time, bearing in mind that fresh pasta cooks quicker than dried.
5. Beat the 3oz cheese with the egg and season with black pepper
6. When the pasta is cooked, turn the pan off.
7. Add the pasta to the pan with the Pancetta. Do not worry if some water gets in the Pacetta pan as this is what we need.
8. Now, quickly stir the egg/cheese mix into the pasta and pour into the serving bowl.
9. Sprinkle with the chopped parsley and served the remaining cheese separately.
   Job done!!

I’m fully aware that this is probably not the most classic method, and cheese/egg stirring can seem a bit daunting, but the recipe works for us, and that’s half the challenge

… and that was that … more in the future? Who knows?