Spaghetti Alla CarbonaraPrep.Time: 10 mins
Cook.Time: 15 mins
Large frying pan
2 Wooden Spoons
Ingredients210g/7oz Smoked Pancetta
Pecoroni Romano Cheese
6 Large Eggs
50ml/2floz Double Cream
450g/1lb Dried Egg Spaghetti
2Tbsp Olive Oil
MethodHeat 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.
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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