Saturday, November 10, 2012
best ever carbonara
2 tablespoons oil
1 clove minced garlic
100g diced pancetta or bacon
150ml white wine
1 cup grated parmesan cheese
3 tablespoons chopped parsley
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).
Now I am going to watch half an old episode of Doc Martin and have a cup of tea and probably fall asleep early.