First I normally have a large mixed green salad. I have done steamed zucchini on the side, usually with some garlic bread.
Read the recipe through before starting.
Spaghetti Carbonara
Measurements are in metric since I live in the world of metric. Converting with Google is easy. I have a scale that does both.
Serves 4-5
Ingredients.
500 grams dried spaghetti
200 grams guanciale, prosciutto, thick bacon cut into strips
150 grams grated cheese Grana Padano is the classic, Parmesan works also.
4 whole eggs medium
2 egg yolks, medium.
Some course ground pepper
some ground nutmeg
Half a cup of the pasta water.
Extra cheese for serving.
Method.
Fry the meat until it starts to get crisp. Remove from heat and set the meat aside. Save about 2 tablespoons of hte fat.
Start the water (with salt) to boil.
Whisk eggs and yolks in a bowl large enough to hold the cooked spaghetti. (Make sure you will have room to toss the spaghetti wtih the egg mixture later.) Into the whisked eggs add the grated cheese, at least a teaspoon of fresh ground black pepper and a little nutmeg. Whisk together.
Start cooking the pasta to al dente. Mix about 3/4 of the meat into the egg and cheese mixture. When the pasta is done to your taste, remove it from heat and save some of the cooking water. Drain the pasta.
This is what might be considered the tricky part. The eggs are cooked by the residual heat from the pasta.
Dump the cooked spaghetti into the bowl with the egg mixture. With tongs, Ppastic ended ones won't damage the pasta. working quickly scoop pasta and sauce up from the bottom to the top and keep repeating until the sauce is smooth and creamy. If it seems to tight add a bit of the pasta water. (I like using a glass bowl to check to see if I have the sauce at the bottom thoroughly mixed.)
Serve on your desired dishes. Take teh left over meat and sprinkle it on top with a couple of grinds of black pepper and grated chees if you like.
= new reply since forum marked as read
