Spaghetti car­bonara

While de­bate sur­rounds the ori­gins of what trans­lates as “char­coal-mak­ers’ spaghetti”, it def­i­nitely shouldn’t con­tain cream. Eggs pro­duce that silky tex­ture.

Australian Women’s Weekly NZ - - NEWS -

Spaghetti car­bonara SERVES 4 PREP AND COOK TIME 20 MIN­UTES

1 ta­ble­spoon ex­tra vir­gin olive oil 150g pancetta or good qual­ity ba­con, chopped 3 cloves gar­lic, chopped finely ¼ cup (60ml) dry white wine 400g spaghetti 2 eggs, beaten lightly 1 cup (80g) finely grated parme­san cheese 1 tea­spoon coarsely ground black pep­per ¼ cup finely chopped fresh flat-leaf pars­ley

1 Heat the oil in a large fry­ing pan; add the pancetta and cook, stir­ring, for about 2 min­utes or un­til be­gin­ning to crisp. Add gar­lic and cook, stir­ring, for about 30 sec­onds or un­til fra­grant but not browned. Add wine and cook for a fur­ther minute, or un­til al­most evap­o­rated. 2 Mean­while, cook the spaghetti in a large saucepan of boil­ing, well-salted wa­ter un­til “al dente” – ten­der, but with some bite. Re­serve about ½ cup (125ml) of cook­ing liq­uid; drain the spaghetti. 3 Com­bine the eggs, ¾ cup of the parme­san and pep­per in a small bowl. 4 Add the hot spaghetti to the pancetta mix­ture in the pan. Toss quickly with tongs to com­bine. Re­move the pan from the heat; add the egg mix­ture, toss­ing con­stantly, then ¼ cup of the re­served cook­ing liq­uid to moisten. Stir in pars­ley and sea­son to taste with salt. Add re­main­ing cook­ing liq­uid, if needed. 5 Serve topped with the re­main­ing parme­san cheese.

Not suit­able to freeze or mi­crowave.

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