Carbonara
Best one I've made in yonks, possibly ever.
Boil dried spaghetti
Render pancetta lardons, a bit crispy
Beat two small eggs, a chunk of parmagiano-reggiano finely grated (75g?), a fair bit of cracked black pepper and salt in a bowl
When pasta is done but al dente, drop it into the hot frying pan with the pancetta and its lovely fat with a touch of the pasta water and toss, pour the cheese and egg mixture on top and toss until just starting to thicken, tip onto plate. Shave more cheese on as required.
TIPS: This time I seasoned the egg mixture with salt and pepper, rather than seasoning on the plate. Also, I like smoked pancetta but it was out of stock, so I used smoked salt when I seasoned, along with a bit of sea salt. Possibly better than the smoked pancetta, or certainly a great substitute. Also, I've learnt you need enough egg to make it wet. I don't buy extra large eggs and one small egg isn't enough for a one person serving. Lastly, the timing of the last stage is important, you want enough time and heat to thicken the egg but not so long that it starts to cook and scramble. Yes some people use a touch of cream which probably makes consistency easier, but that can't compare to just egg when done right (bacon + egg is magic)
Boil dried spaghetti
Render pancetta lardons, a bit crispy
Beat two small eggs, a chunk of parmagiano-reggiano finely grated (75g?), a fair bit of cracked black pepper and salt in a bowl
When pasta is done but al dente, drop it into the hot frying pan with the pancetta and its lovely fat with a touch of the pasta water and toss, pour the cheese and egg mixture on top and toss until just starting to thicken, tip onto plate. Shave more cheese on as required.
TIPS: This time I seasoned the egg mixture with salt and pepper, rather than seasoning on the plate. Also, I like smoked pancetta but it was out of stock, so I used smoked salt when I seasoned, along with a bit of sea salt. Possibly better than the smoked pancetta, or certainly a great substitute. Also, I've learnt you need enough egg to make it wet. I don't buy extra large eggs and one small egg isn't enough for a one person serving. Lastly, the timing of the last stage is important, you want enough time and heat to thicken the egg but not so long that it starts to cook and scramble. Yes some people use a touch of cream which probably makes consistency easier, but that can't compare to just egg when done right (bacon + egg is magic)