Ingredients
- 500g spaghetti
- 300g flat pancetta, diced very finely
- 2 Tbsp extra virgin olive oil
- ½ white onion, diced very finely
- 4 cloves garlic, minced
- ¼ cup sweet white wine
- 1 cup grated pecorino
- salt and freshly ground black pepper
- 2 eggs
- 1 bunch parsley leaves, chopped finely
- shaved parmesan, to serve
Spaghetti carbonara
In the world of pasta, Bolognese, puttanesca, boscaiola and amatriciana are all traditional sauces, with records of their preparation stretching back centuries. Yet their culinary cousin, the carbonara, is just about to celebrate its sixtieth birthday.
So, carbonara is the new kid in the kitchen? That’s fine. One day lost in history someone made the first lasagna, the first ravioli, the first gelato. A dish’s place in culinary history doesn’t depend on when it arrives, but on how long its hangs around.
Method
Cook the spaghetti in rapidly boiling salted water according to manufacturer’s instructions, until al dente. Drain well (reserving a little cooking with water) then set aside to cool slightly.
Sauté the pancetta in olive oil in a frying pan over a medium heat for 3 minutes, until golden. Add the onion and garlic then fry briefly.
Pour in the wine and cook until almost completely evaporated. Stir in the grated pecorino, season with salt and a generous amount of black pepper, and add ½ cup of the pasta cooking water.
Stir the pasta into the sauce, then crack in the eggs and beat well. Stir in the parsley, then serve topped with shaved parmesan.
Submitted byFast Ed
Tips and Tricks
Hard cheeses store excellently in the freezer. Grate fully and keep in a sealed plastic bag – cheese can be used in cooking straight from frozen.
Keep parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.
Growing your own parsley is also a great way to avoid waste and ensure you have a constant supply of fresh herbs.
