Eight Bells

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Sunday, February 14, 2010

Spaghetti alla Carbonara

This delicious carbonara is one of the best I've tasted and very easy to prepare. Thanks must go to Nigella Lawson as this recipe is based on a recipe from her television show "Nigella Feasts" and is almost identical to hers.
The recipe below will serve two or three depending on your gluttony level.
Sorry about the lack of posts lately, if there is anybody still reading this blog, again, I promise to do better.

Spaghetti alla Carbonara

Half a packet of spaghetti
About 220-250 grams of pancetta, rind removed and diced (for Hamilton residents, Vetro in Alexander St is a good place to get your pancetta)
A teaspoon of olive oil
1/4 of a cup of vermouth (substitute white wine if you don't have vermouth)
3 or 4 free range eggs depending on the size
1/2 a cup of freshly grated Parmesan or Romano cheese
1/4 of a cup of cream
Freshly ground black pepper
Freshly ground nutmeg

Put a large pan of salted water on to boil for the spaghetti.
In another large pan that is big enough to fit the cooked pasta in, cook the pancetta in the oil until just crispy. Once cooked you may need to remove a little of the fat from the pan depending on how fatty your pancetta was, you only want a couple of tablespoons of fat in the pan when you add the vermouth. Pour in the vermouth and simmer for a few minutes until a little reduced and slightly syrupy. Take the pan off the heat.
Beat together the eggs, cream, cheese and pepper in a bowl, set aside and put the spaghetti on to cook (do not over cook, it should be al dente).
When the pasta is cooked, keep aside about half a cup of the pasta water and drain the spaghetti. Put the pan with the pancetta back on the heat, add the drained pasta and toss well to coat the spaghetti in the pancetta and vermouth mixture.
Take the pan off the heat and add the egg, cream and cheese mixture, quickly tossing and coating the spaghetti to cook the mixture. Thin with a little of the pasta water if necessary, it should be quite runny.
Grind over a little more pepper and grate over a little nutmeg before serving.