🍝Pasta🍝
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Definition:
A dish originally from Italy consisting of dough made from durum
wheat, extruded or stamped into various shapes and cooked in boiling
water, and typically served with a sauce. "fresh pasta with pesto,
feta cheese, and pine nuts"
Source: Oxford Languages
Recipe for Spaghetti Cabonara
⏰ Prep: 15 mins - 20 mins
👩🏼🍳 Cook: 15 mins
🍽 Serves:
- Ingredients
- 100g Pancetta
- 50g pecorino cheese
- 50 g parmesan
- 3 large eggs
- 350g Spaghetti
- 2 plump garlic cloves, peeled and left whole
- 50g unsalted butter
- sea salt and freshly ground pepper
- Method
-
Step 1:
Put a large saucepan of water on to boil. -
Step 2:
Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together. -
Step 3:
Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside. -
Step 4:
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). -
Step 5:
Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it. -
Step 6:
While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. -
Step 7:
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 flavour, so take it out with a slotted spoon and discard. -
Step 8:
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. -
Step 9:
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. -
Step 10:
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 -
Step 11:
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. -
Step 12:
Use a long-pronged fork to twist the pasta on to 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: BBC Good Food
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