Spaghetti Carbonara
Carbonara is one of the ultimate comfort foods.
I made the spaghetti fresh, following Theo Randall’s pasta recipe, which is very egg yolk heavy.
I like my Carbonara without cream, just egg, to keep it light. Trust me, it’s still very creamy. Good eggs are key.
Try to find Smoked Cubetti Di Pancetta rather than ordinary bacon – it brings out a richer flavour, is chopped into perfectly sized pieces, and becomes crispy in the pan.
I also like a bit of garlic and onion, I used two garlic cloves and most of an onion for two people.
I prepare the sauce first, then mix the pasta into the pan so it soaks up the flavours. Retain some of the starchy water and use it as part of the sauce at the end. I also throw in the Parmesan and egg at the end, stirring quickly to make sure it isn’t overcooked. A final sprinkle of Parmesan and pepper on the top perfects the dish.
Recipe
- Fresh pasta
- 2 garlic cloves
- 150 grams of pancetta
- Most of an onion
- 2 garlic cloves
- 60 grams of Parmesan + 20 grams for sprinkling at the end
- 2 eggs for the sauce
- Some of the starchy water from the pasta
