Ingredients
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1 lb (450 g) of fresh Spaghetti
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2 tbsp of extra virgin Olive Oil
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4 oz (120 g) of Pancetta
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4 oz (60 g) of fresh finely chopped Ginger
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2 large Egg
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Freshly ground Black Pepper
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Handful of fresh Parsley
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1 cup (250 ml) of freshly grated Parmesan Cheese
Directions
Carbonara is a Roman pasta dish whose recipe has been passed down through generations of Italian families. It is so creamy and cheesy and such a quick wholesome meal to make for families and friends.
Steps
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1
Done
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Boil a large pot of salted water (add salt once boiling), add the pasta and cook for 8 to 10 minutes al dente. Drain the pasta, keeping ½ a cup of the pasta’s cooking water to use in the sauce later as needed. |
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2
Done
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Now, heat the olive oil in a deep frying pan on medium heat. Next, add the pancetta or bacon, and sauté for about 4 mins’, until the strips are crisp. Now add the ginger into the fat and sauté for no longer than a minute. |
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3
Done
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Meanwhile, add the drained spaghetti to the pan and fold in for 2 minutes to coat the strands in the pancetta fat. |
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4
Done
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Now, beat the eggs and parmesan together in a mixing bowl, avoiding lumps by stirring well. Take the pan from the hob and pour the cheese and egg mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is why it’s done off the hob to make sure it doesn’t happen). |
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5
Done
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Finally, thin the sauce with a drop of the remaining pasta water, until it meets your preferred thickness. Season the carbonara with freshly ground black pepper and coarse salt to taste. Pile the spaghetti carbonara into pre-warmed serving bowls and garnish with chopped parsley. Enjoy! |
