Carbonara

Spaghetti alla Carbonara

We're partnering with with wonderful people at Pasta Evangelists to provide ethical meat for four Anglo-Italian dishes in honour of 'San Giorgio' (St. George's day!). Together we've created delights such as Bucatini all'Amatriciana with Yorkshire Bacon Lardons, 12 Month Aged Parmesan & Bacon Crumb! You can check out the dishes for yourselves (and use a lovely welcome discount, see below) but in the meantime, they've provided a fantastic Carbonara recipe for you to make at home!

Spaghetti alla Carbonara is a hedonistic Roman classic whose name is thought to derive from charcoal burners cooking the dish over campfires. Carbonara sauce is typically made using ingredients – particularly cream – that Romans wouldn't recognise. The real Roman Carbonara is entirely stripped back, combining only a few simple ingredients. Here is Marzio's version, a proper Italian and Head Chef at Pasta Evangelists – turns out, simple is best.

Serves: 2
Time: 15 - 20 mins


Ingredients 

Spaghetti, 80-100g per person

2 fresh eggs, golden yolks preferred

Quality bacon lardons, 100g

Pecorino Romano cheese, 30g

Butter, 25g

Olive oil, 1 tbsp

Freshly ground black pepper

Method

1. Bring a large pan of water to the boil and add several tablespoons of salt before tasting the water. You want the water to be as ‘salty as the Mediterranean’, as the Queen of pasta, Anna del Conte, once said;

2. Once boiling, add the spaghetti. Cook per the packet instructions, minus 1-2 minutes. Taste to ensure the pasta is al dente – i.e. that it still has bite;

3. While the pasta cooks, add a tablespoon of olive oil to a frying pan along with the butter. The olive oil will prevent the butter from burning as it heats. Once bubbling, add the bacon lardons and cook until beautifully bronzed and crisp (around 5 minutes);

4. As the lardons crisp up, whisk together the egg yolks, grinding black pepper generously – more than you would think – into the eggs. Leave to one side;

5. Once cooked, drain the spaghetti, reserving two tablespoons of the starchy cooking water, and return the spaghetti to the pan;

6. With the pan of spaghetti off the heat, add the golden lardons, cooking water and beaten eggs, combining quickly as not to allow the eggs any time to scramble;

7. Serve in two bowls, sprinkling over Pecorino Romano cheese to finish – add freshly ground black pepper to taste

Buon appetito


Try out our San Giorgio partnership dishes & save on your first Pasta Evangelists order...

Pasta Evangelists are offering the chance to try real Italian pasta, delivered straight to your door, for as little as £3 per dish! Head to pastaevangelists.com, pick your dishes and enter code HURRY193 to claim £10 off your first order of £13 

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