February 3, 2022

Qmee Recipes – Spaghetti carbonara

January can feel like a slog! A great way to get over that feeling is by eating great food. So, we found this recipe for a delicious, creamy spaghetti carbonara. This pasta dish would be perfect with some buttery garlic bread or some rosemary flavored focaccia. This homely recipe is bound to put a smile on your face!

Follow along below to recreate this tasty spaghetti carbonara recipe!

Serves 4

What you’ll need…

½ cup pancetta

⅓ cup pecorino cheese

⅓ cup parmesan

3 large eggs

3 ½ cups spaghetti

2 plump garlic cloves, peeled and left whole

4 tbsp unsalted butter

sea salt and freshly ground black pepper

What you’ll need to do…

-Put a large saucepan of water on to boil.

-Finely chop the pancetta, having first removed any rind.

-Finely grate the pecorino cheese and the parmesan and mix them together.

-Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

-Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

-Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

-While the spaghetti is cooking, fry the pancetta with the garlic.

Drop the unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

-Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp.

The garlic has now imparted its flavor, so take it out with a slotted spoon and discard.

-Keep the heat under the pancetta on low.

-When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. -Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.

-Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

-Take the pan of spaghetti and pancetta off the heat.

-Now quickly pour in the eggs and cheese.

-Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

-Add extra pasta cooking water to keep it saucy (several tablespoons should do it), you don’t want it wet, just moist.

-Season with a little salt, if needed.

-Use a long-pronged fork to twist the pasta onto the serving plate or bowl.

-Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper.

-If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

(Source: https://www.bbcgoodfood.com/recipes/ultimate-spaghetti-carbonara-recipe)

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