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Spaghetti Carbonara




Source of Recipe


Internet


Recipe Introduction


A Classic recipe from the Lazio region of Italy, found on most Italian restaurant menu's the world over. Traditionally it is made with Guanciale, which is dried pigs cheek. As this is a little difficult to find in our local supermarket, we substitute pancetta, which you should be able to find in your local delicatessen.
As the eggs in the recipe are barely cooked, be careful who you serve this to. Not to pregnant ladies, children or other people who may be at risk.




List of Ingredients




7 oz (200 g) Spaghetti
2 Eggs
2 Tablespoons Grated Parmesan Cheese
4 or 5 Slices of Pancetta
3 fl. oz Double Cream (HEAVY CREAM)
4 Tablespoons of Olive Oil
Salt
Freshly Ground Black Pepper


Recipe



This all happens very quickly, so put some water on the heat for the pasta. With lots of salt. When it is boiling rapidly, add the pasta, bring back to the boil and cook for however long it says on the packet. Usually 8 to 10 minutes.
Cube the Pancetta, and fry gently in the olive oil until crisp. Remember that to get any type of bacon crisp, you don't turn the heat up, you fry gently. This should take about 7 to 10 minutes.

Beat together the eggs, grated parmesan and the cream. Season with salt and pepper. When the pancetta is crisp, take it off the heat, let it stand for a moment, then stir it and the oil into the beaten egg mixture.

Drain the pasta when ready, and then combine with the sauce. The idea is that the sauce coats the pasta, but the eggs do not cook, so stir quite vigorously to get rid of some heat from the pan. The last thing we need is scrambled eggs.

Serve with extra parmesan separately.




Pancetta
Pancetta is a sort of Italian bacon, made from cured belly pork. If you can't find it, you could use Streaky Bacon, although it really isn't the same.

Parmesan Cheese

Please don't use the ready grated variety found in small round tubs on supermarket shelves, it really isn't good enough. Go to a delicatessen and ask for Grana Padano or Parmigiano Reggiano, and grate it yourself. It really makes a huge difference.