lil eva
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17 March 1962
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 Posted: Tue Jan 06, 2009 1:21 pm Post subject: Spaghetti Carbonara |
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RECIPE DETAILS
Servings:4
Prep time:10min
Cook time:15min
Dish type:Main Course
Difficulty:Easy
Ingredients
400g dried spaghetti
30ml good olive oil
25g unsalted butter
115g pancetta or smoked streaky bacon, cut into 1cm (0.5inch) lardins
1 small onion, finely diced
Uncloved garlic, crushed to a paste with a little rock salt
85g button mushrooms, sliced
2 whole free-range eggs plus two egg yolks
55g freshly grated Parmesan
16 small broccoli florets
115g frozen petite pois
2 handfuls of spinach
2 tomatoes, seeded and diced
salt and ground black pepper
Preparation
1. Bring a large saucepan of deep water to the boil and add a teaspoon of salt. Grab the spaghetti in one fistful, twist is so it fans out and place vertically into the deep water. As it softens, the spaghetti will collapse into the water. Stir for a couple of minutes to stop the pasta sticking together.
2. Meanwhile, heat the oil and butter into a frying pan until foaming, add the pancetta or bacon and cook until crispy – about 5 minutes. Add the onions, garlic and mushrooms, reduce the heat and cook gently for 7 – 10 minutes, until the onions are soft but not coloured.
3. Meanwhile, beat all the eggs in a bowl big enough to take all the spaghetti, then fold in the grated parmesan cheese and a few grindings of black pepper.
4. Four minutes before the pasta has finished cooking, add the broccoli and peas to the boiling water. When the pasta is cooked, drain it in a large colander and immediately add it to the beaten eggs and cheese, stirring to combine. Fold in the spinach and allow the heat of the pasta to wilt it, then add the bacon and mushroom mix and the tomato. Season to taste and serve immediately.
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