Wednesday, 24 September 2008
Recipe - Spaghetti Carbonara
I was watching Saturday Kitchen the other day, well last Saturday to be honest. One of the things they showed was an episode of Rick Stein in Sardinia. He cooked Carbonara and since I had some lardons at home I thought I'd give it a go too.
According to Rick and his show you should never use Parmesan in Carbonara. Apparently you should use Pecorino cheese instead. I normally respect Rick but since all I had was Parmesan I decided to disregard him and his advice ;)
As you might, or might not, see in the background of the photo there's some garlic bread that I made as well. It's always nice with some garlic bread with your pasta and I had some leftover bread that needed using up.
Ingredients (serves 2 - 4)
Spaghetti, about 400g
3 - 4 cloves garlic, finely chopped
3 - 4 medium eggs, beaten
50 g parmesan, grated
Fresh parsley, chopped
Boil the spaghetti according to the instructions on the package.
While the spaghetti is boiling away heat the oil in a frying pan on a medium heat. Once heated, add the lardons and let them fry away.
When the lardons start getting some colour, add in the garlic. Let this fry until the lardons start turning a little bit crispy. Put the frying pan to the side.
Make sure not to overcook the spaghetti, al dente is good. Drain the spaghetti.
Put the frying pan back on the stove on a low heat and mix in the spaghetti with the lardons and the garlic. Add most of the parmesan and give it all a good stir.
After that, turn off the heat and stir in the eggs. Keep stirring to make sure that they coat all of the spaghetti.
Season to taste, remember that the lardons already have added quite a bit of saltyness to the dish.
Finally mix in the chopped parsley. Plate up and add the last of the parmesan to each plate.