Friday, 15 August 2008

Spaghetti Carbonara

Been munching my way through plenty of carbs recently, stocking up on energy for my Ridgeway walk next week. This makes a nice change from the tomato based sauces that we usually have with pasta

You need:

300g Spaghetti
2 egg Yolks
75ml Double Cream
75ml half fat Creme Fraiche
75g Parmesan - finely grated
150g Pancetta - cubed
1 tablespoon Olive Oil
2 tablespoons Parsley - chopped
25g Butter
Salt and Pepper to taste

Bring a large pan of water to the boil and add the spaghetti. Cook according to the packet instructions.

While the pasta cooks, combine the Egg Yolks, Double Cream, Creme Fraiche, Parmesan and a generous grinding of Pepper together in a bowl.

Gently fry the Pancetta in the Olive Oil until it's just crisp.

Once the Spaghetti is cooked, drain it well and then return to the pan. Add the Pancetta and the Butter to the Spaghetti, and then turn the heat as low as it will go. Now pour over the egg mixture and stir everything together well. Keep stirring until the sauce thickens. Keep an eye on it while you do this!

Serve with some Parmesan and Parsley sprinkled on top

Feeds 4

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