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.
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.
