Saturday, November 10, 2012

best ever carbonara

I worked today, came home and had a huge gin and tonic ( on an empty stomach) on the back verandah and was still able to make this dinner with hardly any effort. I have made this for years - not too often because it's salty. I'm sharing it because I've been asked for it by a couple of people who read here. My kids pay me the compliment of never ordering it when we're out because they are so disappointed by any version other than this. It is the fabulous Antonio Carluccio's recipe - I've fiddled with it a little, but not much.

Carbonara

500g pasta
2 tablespoons oil
50g butter
1 clove minced garlic
100g diced pancetta or bacon
150ml white wine
5 eggs
1 cup grated parmesan cheese
3 tablespoons chopped parsley
black pepper

Fry the garlic and bacon in the oil and butter for a few minutes. Add the wine, bring to the boil and reduce liquid by about half. Turn off heat.

In a separate bowl, whisk the eggs, cheese and parsley together.

Cook  any sort of pasta ( I used rigatoni tonight) until it's to your taste.
Drain water off, tip pasta back into pot, add the egg mix and the bacon pot contents.
Mix it through - over a very low flame if you like all the egg to cook through thoroughly ( we do).

Serves 4.

Now I am going to watch half an old episode of Doc Martin and have a cup of tea and probably fall asleep early.


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