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Carbonara

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Ingredients

100g Pancetta
50g Pecorino Cheese
50g Parmasen
3 Large Eggs
350g Spaghetti
2 Cloves Garlic Peeled and Left Whole
50g Unsalted Butter
Sea Salt
Freshly Grated Black Pepper

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Carbonara

  • Medium

Ingredients

Directions

Steps

1
Done

Put a large saucepan of water on to boil. Finely chop the pancetta, having first removed any rind. Finely grate both cheeses and mix them together. Beat the 2 eggs and 1 yolk in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

2
Done

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).

3
Done

Squash the garlic with the blade of a knife, just to bruise it. While the spaghetti is cooking, fry the pancetta with the garlic. Drop the butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

4
Done

Keep the heat under the pancetta 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.

5
Done

Add a few spoons of pasta water to the spaghetti too loosen.

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