Perfect Dinners

Spaghetti Alla Carbonara

Spaghetti Alla Carbonara

 Prep.Time: 10 mins
 Cook.Time: 15 mins
 Difficulty: Easy
 Serves: 4

Tools

 Large Saucepan
 Large frying pan
 Mixing Bowl
 Colander
 Cheese Grater
 Sharp Knife
 Fork
 Chopping Board
 2 Wooden Spoons

Ingredients

 210g/7oz Smoked Pancetta
 50g/2oz
   Pecoroni Romano Cheese
 6 Large Eggs
 50ml/2floz Double Cream
 450g/1lb Dried Egg Spaghetti
 2Tbsp Olive Oil
 Black Pepper


Method

Heat water in the large saucepan and add the pasta when it starts boiling.
Finely dice the pancetta and and preheat the frying pan.
When the spaghetti has been cooking for about five minutes start frying the pancetta on a medium-high heat.
While these are cooking break the eggs into a bowl.
Finely grate the Pecorini Romano cheese and add about 4/5 to the eggs.
Add the cream and freshly ground black pepper to taste and whisk together using a fork.
When the spaghetti is cooked drain and return immediately to the large saucepan (take the saucepan off the heat).
Add the pancetta (which should be golden and crispy), including the fat.
Pour over the egg mixture.
Using the two wooden spoons thoroughly mix together.
Heat from the spaghetti will cook the egg, just make sure it doesn't curdle.
Serve into 4 preheated bowls.
Garnish with the remaining Pecorini Romano cheese.

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 When you cook the pasta add 2 Tbsp of olive oil to the water, to prevent the pasta sticking.
 When cooked drain the pasta in a colander, but don't pour boiling water over it.
 You can replace the cream with olive oil or butter for a more authentic Italian version of the dish.




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