less than 30 mins
10 to 30 mins
Try Rick Stein’s recipe for a classic, creamy carbonara.
By Rick Stein
- 400g/14oz dried
- 175g/6¼oz piece smoked
pancetta, rind removed
- 2 tbsp extra virgin
garlic cloves, finely chopped
- handful flatleaf
parsley leaves, finely chopped
- 3 large free-range
pecorino sardo maturo (mature Sardinian pecorino), finely grated
- salt and freshly ground
black pepper, to taste
Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.
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