I really adore Spaghetti Carbonara and it’s one of Stewart’s favourite’s too! We’ve been looking for a simple and authentic recipe for a while and this one ticked all the boxes.
This recipe comes courtesy of Nigella Lawson’s Feast.
SPAGHETTI ALLA CARBONARA (Serves 4)
INGREDIENTS
- 500g Dried Spaghetti
- 275g Pancetta, cubed
- 2 Tsp Olive oil, (I used garlic oil)
- 60ml White wine or vermouth
- 4 Eggs
- 50g Parmesan, freshly grated
- Black pepper
- 60ml Double cream
- Freshly grated nutmeg
PREPARATION
- Cook the pasta as instructed on the packet.
- In a pan large enough to hold the pasta later cook the pancetta until crispy.
- Add the wine/vermouth to the bacon and reduce until syrupy.
- Once the pasta is cooked reserve a cup of the cooking liquor then drain and add to the bacon. Toss well to ensure the pasta is well coated. At this stage if the pasta is a little dry then add the reserved cooking liquor.
- In a bowl beat the eggs, add the cheese and cream,
- Remove the pasta from the heat and pour over the cream mixture, toss well.
- Grate over some fresh nutmeg and black pepper. Grate over some further parmesan if required.
- Serve immediately!
Marc | 28-Mar-10 at 5:05 pm | Permalink
If you were looking for an authentic recipe you failed.
You wont find anyone adding cream to their carbonara in italy.
Just makes it sickly in my opinion.
I recommend you try this
http://www.italianfoodnet.com/play.php?vid=189
Pamela | 04-Apr-10 at 9:28 am | Permalink
Thanks for the link