Spaghetti Car­bonara

Lots of egg and no cream – that’s the way this Ital­ian clas­sic should be. SHEN TAN, hos­pi­tal­ity and food con­sul­tant of Madam Tan Con­sult­ing, shares her recipe.

Simply Her (Singapore) - - Home & Food One Dish Wonder -

Serves 4-5

IN­GRE­DI­ENTS 3 cloves gar­lic, peeled and crushed 2 tbsp olive oil 300g ba­con or pancetta*, cut into

1cm-wide strips

cup dry white wine 3 litres wa­ter + 1 tsp salt 500g spaghetti 2 large fresh eggs

cup grated pecorino ro­mano cheese*

cup grated parme­san cheese Ground black pep­per, to taste


1 Fry the gar­lic in the olive oil over medium heat un­til golden-brown. Re­move the gar­lic and dis­card.

2 In the same pan, fry the ba­con over high heat for 6-8min un­til crispy. Add the white wine to deglaze the pan, scrap­ing off any browned bits from the bot­tom. Cook for another 2min and re­move pan from heat.

3 Bring the lightly salted wa­ter to a rolling boil in a pot, then add the spaghetti. Cook ac­cord­ing to pack­age in­struc­tions un­til al dente. Drain and set aside.

4 To make the car­bonara sauce, beat the eggs lightly in a large bowl (big enough to in­clude the pasta). Whisk in the two cheeses and the black pep­per.

5 Toss the spaghetti in the car­bonara sauce, coat­ing the pasta evenly with it.

6 Re­heat the ba­con and wine mix­ture over low heat for 1min and mix well with the pasta.

7 Serve im­me­di­ately so that the spaghetti does not get too sticky. *Pancetta, com­monly used in Ital­ian dishes, is pork belly that’s been sea­soned and cured. Pecorino ro­mano cheese, made from sheep’s milk and typ­i­cally used in this pasta dish, is saltier and sharper than other cheeses.

Chef’s note:

The eggs must be fresh be­cause they are used raw in the sauce. Fresh eggs have nicely rounded yolks with tight, not runny, whites.

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