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Sunday, December 17, 2006

Spaghetti Carbonara

Classic and simple carbonara is the quintessential Italian dish. The following will serve 3-4.


1 cup of 00 flour (normal high grade white flour will do)
3 eggs
1/2 a teaspoon of salt

Tip the mixed flour and salt on to a flat surface and form a well in the middle. Break the eggs into the flour well and begin to mix in with a fork. Once the eggs and flour are roughly combined use your hands to knead the mixture into a dough. Continue kneading the pasta dough for 10 mins and then wrap in plastic wrap and set aside for 20-30 mins.
Once rested use your pasta machine to make the spaghetti.

Carbonara Sauce

300g of streaky bacon (or if you can find it pancetta) cut into pieces
2 eggs, lightly beaten
3 large brown field mushrooms, sliced
2 large cloves of garlic, whole
1 tablespoon of clarified butter
Salt & pepper
1 cup of finely grated parmesan

Cook the bacon and the garlic in the clarified butter until the bacon is browned. Squish the garlic cloves a little to increase the flavour (not too much you need to remove and discard them). Discard the garlic and set the bacon aside. Cook the mushrooms in the same pan until just cooked and set aside.
Cook the spaghetti in a large pot of salted water, usually around 8-10 minutes. When al dente drain and then return to the pasta pot but off the heat. Mix in the beaten egg, the parmesan and the bacon. Mix until the egg is cooked (around a minute or so). Serve in warm bowls with more grated parmesan, the mushrooms and freshly ground black pepper.


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