Spaghetti carbonara
Spaghetti carbonara
Carbonara - bacon and eggs, Italian style! Spaghetti's the pasta of choice but linguine or bucatini are fine too.
Ingredients
- 350g spaghetti (or linguine)
- 100g unsalted butter
- 150g proscuitto
- 125ml white wine
- 4 egg yolks
- 3 tbsp double cream
- 50g pecorino, finely grated
- 50g parmesan, finely grated (plus extra to serve)
- freshly ground black pepper
- 4 tbsp chopped parsley
Instructions
1. Fry the prosciutto over a low heat until crispy and the fat renders. Keep the prosciutto to one side.2. In the same pan, add half the butter and, once melted, the wine. Boil until almost evaporated and allow to cool.3. Boil the pasta water with a generous amount of salt (10g per litre). In a separate bowl lightly mix the eggs, cream and two cheeses.4. Cook the pasta until al dente.5. Drain the pasta, reserving a few tablespoons of the water for the sauce, then stir through the egg and prosciutto mixtures and remaining butter. Stirring constantly, cook over a very low heat for one minute then leave for another minute so the residual heat finishes cooking the eggs. If required, loosen the sauce with a few tablespoons of the reserved pasta water. 6. Add plenty of freshly ground black pepper, stir through the chopped parsley and serve immediately with the proscuitto and more fresh Parmesan.
Details
Prep time: Cook time: Total time: Yield: Serves 4