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| Spaghetti ala Carbonara |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Friday, 05 September 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Servings 2 persons Ingredients: 4 tbsp of extra virgin olive oil 1/2 an onion 100g slices of smoked pancetta or smoked bacon 5 slices of pepperoni salami 1 or 2 eggs 300g of spaghetti 2 level tbsp of rock salt (for the pasta) Optional Extras 1 clove of garlic 1 hot chili (your choice how spicy) 100g of grated parmesan, pecorino or cheddar cheese 1 handful of parsley leaves 1 sprinkle of dried mixed herbs Black pepper Preparing the Sauce Slice half the onion into thin rings, and half again. Clean a clove of garlic, split in half, remove the hard tail and the insides. Chop the chili and the parsley. Take the bacon or the pancetta and cut it in little strips or cubes.Warm some oil and add the onion, garlic and chili. When golden, remove the garlic, add the bacon and the salami and cook it until crispy. Preparing the Pasta Boil enough water to sink the spaghetti in a pot and cook them. Drain and save some of the cooking water incase you need to liquidify and flavour the sauce later on. And finally… Stir-fry the sauce, parsley, dried herbs, black pepper and the spaghetti at full temperature. Add the egg now and toss until it is cooked as you like (some people like the egg fairly cooked and some others like it almost raw, it’s up to you). If necessary now add the water you saved. Serve and add extra parsley, grated cheese and black pepper.
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3.25 Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved." |
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I'l ask mamy to try this pasta recipe.... ummhhh yumyum| < Prev |
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