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.
- 5oz to 6oz of Linguine or Fettuccine **
- Two cloves of fresh garlic, squashed but not chopped
- 4oz Pancetta cut unto short strips
- 1 egg
- Small handful of chopped Parsley
- 3oz of grated Parmesan cheese plus another 1oz for serving
- 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)
- Firstly, put a large pan of salted water onto boil for the pasta.
- Next heat 1 tablespoon of olive oil to a large based pan and add the squashed garlic and allow to gently cook without browning
- Remove the garlic and add the Pancetta and cook until fully cooked. then remove the pan from the heat
- Meanwhile cook your pasta for the required amount of time, bearing in mind that fresh pasta cooks quicker than dried.
- Beat the 3oz cheese with the egg and season with black pepper
- When the pasta is cooked, turn the pan off.
- 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.
- Now, quickly stir the egg/cheese mix into the pasta and pour into the serving bowl.
- Sprinkle with the chopped parsley and served the remaining cheese separately.
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?