Simon’s favourite. This and chicken fillet rolls.
Everyone loves carbonara. It’s like spaghetti bolognese.
Growing up in Ireland, our mothers thought making bolognese was exotic.
Never mind carbonara. That was Boujee for my mother.
We’d get a large pot of bolognese cooked on a Monday and it would last us til Thursday.
So mother, if you’re reading, learn this recipe.
To go vegetarian just remove the Pancetta!!
- 100g pancetta, diced
- 120g pecorino cheese, grated
- 50g parmesan, grated
- 3 large eggs, beaten
- 350g spaghetti
- 4 cloves garlic, minced
- 75g butter
- Salt and pepper
- 2 tbsp chopped fresh parsley
- Grab a pot and fill with cold water.
- Add a good helping of salt and put over high heat to bring to the boil.
- Drop in your spaghetti and cook for 1 minute 30 seconds less than packet states.
- Heat a pan over medium heat and add your butter.
- Throw in your pancetta.
- Throw in the garlic too sure.
- Cook for 5 minutes.
- Garlic should be soft and fragrant, pancetta golden.
- Keep 2 tbsp of the cooking fat aside in a bowl.
- Before draining pasta, remove 120ml pasta water.
- Mix your eggs and most of your cheese.
- Season with black pepper and add the pancetta fat.
- Mix together to form a paste.
- Drain pasta.
- Take the pan off the heat.
- Throw in the spaghetti and your pasta water.
- Mix it all well.
- Remove from pan into large mixing bowl.
- Allow it to cool slightly.
- Throw in your eggy cheese.
- Using tongs, lift and toss the pasta in the sauce.
- We don't want the eggs to scramble.
- Season with salt and pepper.
- Use a long fork to be fancy pants and twist the pasta onto your serving dish.
- Top with extra grated cheese and parsley.