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spaghetti carbonara

_No cream, you'll notice. N.B. contains raw egg.

serves one
80g-100g spaghetti
a splash of olive oil
10g butter
½ a garlic clove, slightly squashed but intact
25g pancetta, in small dice
1 tbsp of white wine
1 egg, beaten
1 dsp chopped parsley
20g pecorino or parmesan, grated
salt + pepper

While the spaghetti is cooking, sauté the pancetta in the oil and butter with the garlic until crisp (in a pan big enough to hold the cooked spaghetti). Remove the garlic and add the wine, letting it bubble away for a minute. Mix the egg, parsley and cheese together in a bowl. Season. When the pasta is cooked, drain and add to the pan with the pancetta in. Spoon over the egg/cheese combo and toss everything together.
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This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me