Hairy Bikers Spaghetti Carbonara Recipes

SPAGHETTI ALLA CARBONARA - HAIRY BIKERS

Spaghetti Alla Carbonara - Hairy Bikers image

pg 110 the Hary bikers mum knows best A Classic quick supper dish that you will want to make again and again

Provided by snooperace

Categories Main Dish

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon Extra virgin olive oil
250 gram Smoked Pancetta cubed
100 grams Unsalted butter
150 ml Dry white wine
4 whole Eggs
2 Egg yolks
100 gram Parmesan grated + extra for serving
400 grams spaghetti
Salt and pepper to tast

Steps:

First warm the oil in a frying pan and fry the pancetta slowly unitl golden. Add half the butter, then the wine and simmer for a couple of minutes. In a bowl, beat the whole eggs with the egg youlks and add the cheese. Season but go easy on the salt because the pancetta will be salty Cook the spaghetti according to the instrutions on the packet. Drain the pasta, add to the warm pancett mixture and mix until the pasta is nicely coated. Stir in the eggs and cheese - the heat from the pasta will cook the egg. Stir in the remaining butter, check the seasoning and serve right away with some extra grated cheese and a cruncy salad.

Nutrition Facts : Calories 850 calories, Fat 42.7484 g, Carbohydrate 77.0174697403172 g, Cholesterol 603.64 mg, Fiber 3.20000004768372 g, Protein 36.8021239930085 g, SaturatedFat 21.577739 g, ServingSize 1 1 Serving (332g), Sodium 535.57824950061 mg, Sugar 73.8174696926335 g, TransFat 4.15741149999999 g

HAIRY BIKERS' SPAGHETTI BOLOGNESE

Hairy Bikers' spaghetti bolognese image

The Hairy Bikers give us their simple recipe for a traditional spaghetti Bolognese, purely a British invention, but a firm family favourite for decades.

Provided by The Hairy Bikers

Categories Main course

Yield Serves 5-6

Number Of Ingredients 17

Ingredients

500g/1lb 2 oz lean beef mince
1 medium onion, finely chopped
2 celery sticks, trimmed and finely sliced
2 medium carrots, finely diced
2 cloves garlic, finely chopped
150g/5oz small portobello or chestnut mushrooms, wiped and sliced
1 tbsp plain flour
150ml/5 fl oz red wine
1 x 400g/14oz can chopped tomatoes
2 tbsp tomato purée
1 beef stock cube
1 tsp caster sugar
1 tsp dried oregano or 1 tsp dried mixed herbs
2 bay leaves
375-450g/13oz-1lb dried spaghetti
salt and freshly ground black pepper
freshly grated Parmesan, for serving

Steps:

Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic.
Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8-10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown.
Add the mushrooms and fry with the mince and vegetables for another 2-3 minutes.
Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water.
Crumble the stock cube over the top then add the caster sugar and herbs.
Season with a few twists of freshly ground black pepper, stir well and bring to a simmer.
When the liquid is bubbling, reduce the heat and simmer very gently for 30-40 minutes, uncovered, stirring occasionally.
Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It's important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10-12 minutes, or according to the packet instructions.
While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper.
Drain the spaghetti in a colander and divide between warmed bowls.
Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately.

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