Tagliatelle Carbonara Food

ULTIMATE SPAGHETTI CARBONARA RECIPE

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

TAGLIATELLE CARBONARA

Steps:

• Put water in a pot to 5cm, add a pinch of salt, bring the water to the boil, then put in the pasta. It should take a minute for the pasta to sink into the water. Then put the lid on (as it will cook a bit faster with the lid on). It should cook for 10 to 15 minutes. While it is cooking --.
• Chop the bacon, slice the mushrooms and crush & slice the garlic. Separate the egg white and egg yellow (egg yolk). The egg white is not needed, so can be thrown away.
• Put the butter and oil in a frying pan, heat until the butter bubbles. Then put in the mushrooms and bacon. Cook & stir for about two minutes, then put the garlic in, and cook & stir for about another two minutes. (Garlic should not be cooked for more than five minutes - it should not turn brown, or it changes taste and becomes bitter & can spoil the taste of the dish).
• Put the fresh cream in the frying pan, and stir with the bacon, mushrooms and garlic for only about 10 seconds. Immediately turn the heat off, add the egg yolk, and immediately stir that in as well. The heat of the cream mixture should cook the egg yolk. Put a good pinch of cracked pepper and either a small pinch of salt or about two heaped teaspoons of finely grated Parmesan or Romano cheese.
• Check the pasta is to your liking (take a nibble of a bit), then drain the water and put the pasta straight into the frying pan with the cream, bacon, mushroom mixture. Stir it into the mixture until the pasta is completely covered. Serve, maybe with a small side salad - crisp lettuce and sweet tomatoes.