Rick Stein's Spaghetti Alla Carbonara |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Wow. Saw this last night on his new TV programme and had to try it. So simple and so tasty! I had to make a couple of substitutions because we can't get everything here in Andorra. Getting a large piece of pancetta would have been challenging, so I replaced with smoked bacon lardons which are freely available. Also, pecorino? The Andorran lady looked at me as if I was mad, and what's wrong with a nice bit of Catalan manchego? I'm sorry, but I replaced it with parmeggiano! Remember you should always add your pasta to the sauce, not the other way around, so make sure you use a big deep frying pan. Ingredients:
400 g dried spaghetti |
175 g piece smoked pancetta, without rind |
2 tablespoons extra virgin olive oil |
2 finely chopped garlic cloves |
2 tablespoons flat leaf parsley, finely chopped |
3 large eggs, beaten |
50 g pecorino cheese, finely grated |
salt and black pepper |
Directions:
1. Cook the pasta in salted boiling water until al dente.
2. Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).
3. Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden.
4. Add the garlic and parsley, heat for a few more seconds then remove from the heat.
5. Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
6. Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together.
7. The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.
8. Serve with the remaining cheese sprinkled on top.
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