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Serves 2

1 tbsp olive oil
1 garlic clove, sliced
75g pancetta, cubed
250g dried spaghetti
2 eggs and 1 egg yolk
25g pecorino romano, finely grated
25g parmesan, finely grated
Freshly ground black pepper

Tips for cooking spaghetti:

Use a large pot
Add lots of water. Pasta needs plenty of H2O
Lots of salt - add at least a tablespoon
Keep stirring
Test the pasta two minutes before it’s “ready.”
Save a scoop of pasta water - This starchy water can work wonders in sauces,
Don't add oil to the pasta water - false assumption that oil will keep strands from clumping; it's nothing a good stir won't solve

1. Heat the oil in a large frying pan on a medium heat, then add the garlic and cook until well coloured, then remove from the pan with a slotted spoon and discard. Add the pancetta and cook until translucent and golden, but not brown around the edges.

2. Meanwhile, cook the spaghetti in plenty of boiling, salted water until al dente. In a bowl, beat together the eggs and the extra yolk and then stir in the the pecorino and most of the parmesan, reserving a little for garnish. Grind in plenty of black pepper.

3. Scoop out a small cupful of the pasta cooking water, and then drain the pasta well. Tip it into the frying pan and toss to coat with the pancetta fat.

4. Take the pan off the heat and tip in the egg mixture, tossing the pasta furiously, then, once it's begun to thicken, add a dash of cooking water to loosen the sauce. Toss again, and divide between the warm bowls, finishing off with a grating of nutmeg and a little more parmesan. Eat immediately.