Carbonara is definitely up there in my list of favourite dishes, it’s so simple and satisfying, plus it doesn’t break the bank. This recipe is proper Carbonara (well, the way i like it) without that cream nonsense you may have come across.
Ingredients (serves 2):
Spaghetti
2 eggs
Parmesan, grated 2 tbsp
Pancetta, diced
Salt 1/4 tsp
Pepper
Milk 1/4 cup
Method:
- Add the pancetta to a large pan and cook until the fat is crisp
- Boil water in a deep pot, add a generous amount of salt to help the spaghetti cook and add a little taste. You can also drizzle a little olive oil to avoid the spaghetti from sticking together. Next, chuck in the Spaghetti and stir occasionally as it begins to cook through.
- Break the eggs into a bowl or mug, removing the whites (try to save these for another meal) leaving you with just the yolks. Add the salt, a pinch of freshly ground pepper and parmesan. Mix the ingredients together and add milk slowly to lighten the mixture. it should now be a light yellow liquid.
- 2-4 minutes after adding the spaghetti to the boiling water, the pasta should be al dente, check it has a some bite to it – no crunch or squish.
- Remove the pasta from the pot (save some of the liquid for later use) and drop into the pan with the fried pancetta, turn the heat off. Pour the egg mixture in with the pasta and stir it together. the residual heat from the pasta will start to cook the egg, this will thicken the sauce. Keep mixing until the spaghetti is completely dressed. If the sauce is too thick add some of the saved pasta water to keep it glossy.
- Serve while its still warm and saucy.