A text message conversation happened between my good friend
Paul and me yesterday afternoon:
Paul: You still coming over tonight?
Me: Sure, about 6ish, can’t wait to see
you
Paul: Me too, I haven’t got anything
sorted food wise tho! Minced beef is still there or we could do Carbonara?! Let’s
decide over a glass of wine (how all good
decisions are made)
Me: Ok mi amore! I make a mean Carbonara
though. No cream anywhere near it URGH please
note my correct spelling of the word though, I can’t abide text speak – I know
I’m a snob!
Paul: Ha ha!! Me too! A traditional
Sicilian recipe! A proper Carbonara never has cream never has a truer word been spoken
Me: Mines a traditional Roman recipe
Leilo taught to me the first time I went to stay with them in Italy
Paul: My Sicilian friend taught me when
I stayed there! *pokes tongue out* it’s probably the same recipe! Lol I also
never use LOL although the men in my life seem to
Me: Haha we will compare and together
we will come up with the best Carbonara recipe ever and I will blog it!
Spaghetti Carbonara
This was for the two of us but there was
enough to serve 4 people
Pancetta –
you can buy the cubes - in this instance we had the rashers and I used about 6
finely sliced
1 onion,
diced into small cubes
3 cloves
garlic, chopped finely
Glug of wine
Spaghetti,
boiled in lots of salty water
Parmesan
cheese, grated
2 eggs + 1
egg yolk, beaten together
Put your
pasta on to cook. Add some olive oil to the pan and add the pancetta. Get this
to start to brown (about 7 mins) and then add the onions. Stir regularly and
when the onion has browned ever so slightly add the garlic cook for about 3
minutes before adding a glug of wine.
Drain the pasta and then grab you eggs and beat them into the pasta – this needs to be done when the pasta is steaming hot and you have to beat the egg in really briskly so it doesn’t go scrambled. You can always add a bit of the drained pasta water if you need more glossiness. Add the pancetta mix and some Parmesan along with lots of cracked blacked pepper and a pinch of salt and voila you have Roman / Sicilian / DELICIOUS Carbonara.
Drain the pasta and then grab you eggs and beat them into the pasta – this needs to be done when the pasta is steaming hot and you have to beat the egg in really briskly so it doesn’t go scrambled. You can always add a bit of the drained pasta water if you need more glossiness. Add the pancetta mix and some Parmesan along with lots of cracked blacked pepper and a pinch of salt and voila you have Roman / Sicilian / DELICIOUS Carbonara.
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