GENNARO'S CLASSIC SPAGHETTI CARBONARA
Just a handful of ingredients makes a fantastic carbonara and, done properly, it's a thing of beauty.
Provided by Gennaro Contaldo
Categories Mains Italian Eggs Quick fixes Pasta & risotto
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
- Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture - the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it's lovely and glossy.
- Serve with a grating of Parmesan and an extra twist of pepper.
Nutrition Facts : Calories 860 calories, Fat 47.5 g fat, SaturatedFat 16.5 g saturated fat, Protein 37.8 g protein, Carbohydrate 74.8 g carbohydrate, Sugar 3.6 g sugar, Sodium 3.3 g salt, Fiber 3.1 g fibre
EASY SAUSAGE CARBONARA
Provided by Jamie Oliver
Categories Lunch & dinner recipes Sausage Lunch & dinner recipes Cheap & cheerful
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
- Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
- Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
- Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
- Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.
Nutrition Facts : Calories 633 calories, Fat 30.6 g fat, SaturatedFat 10.8 g saturated fat, Protein 33.6 g protein, Carbohydrate 59.3 g carbohydrate, Sugar 3.1 g sugar, Sodium 1.7 g salt, Fiber 2.6 g fibre
EASY CARBONARA
This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, check out my super-simple method for fresh pasta, using just flour and water.
Provided by Jamie Oliver
Categories Pork Keep cooking and carry on
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
- Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
- Use tongs to transfer your pasta straight into the pan and toss with the bacon.
- Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot otherwise the eggs will scramble.
- Plate up the pasta, and finish with an extra grating of Parmesan.
Nutrition Facts : Calories 454 calories, Fat 17.4 g fat, SaturatedFat 5.9 g saturated fat, Protein 23 g protein, Carbohydrate 55.7 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre
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