October 29, 2016 / In food , pork / Tagged as: pancetta, spaghetti, parmesan, egg, pecorino
Carbonara - Parmesan and Pecorino Version
Total Cook Time
25 minutes
Ingredients
- 400g spaghetti
- 2 tbsp olive oil
- 150g pancetta, cut into thick, short matchsticks
- black pepper
- 4 large egg yolks, beaten.
- 100g parmesan
- 20g pecorino
Method
- Bring a large pan of salted water to the boil and cook the spaghetti.
- Heat the oil in a saucepan and saute the pancetta until it starts to crisp.
- Scoop out a mug of water from the pasta just before its done.
- Drain the pasta and transfer to the pan containing the pancetta.
- With the pan on a low heat, toss the spaghetti with spaghetti tongs and have each strand covered in oil. Make sure the pancetta is mixed in well and add a few good twists of black pepper too.
- Remove the pan from the heat. Add the parmesan, egg yolk and stir well with a few good splashes of the reserved pasta water. You don’t want it wet, just moist.
- Continue to stir until the glossy sauce coats all the pasta.
- Divide onto a warmed plate. Add the grated pecorino and a few more twists of black pepper.
Serves 4.
Finally! A flavoursome simple approach to carbonara. Using just the eggyolks and carefully mixing them off the heat helps avoid the “scrambled egg” trap that can happen with this dish. The different cheeses work well off each. The receipe comes via here