If on any given day someone were to ask this fine swine if it were carb loading, the answer would be yes. If on that same day someone were to ask this fine swine, was it in marathon training, the answer would be no. This Little Pig just loves, loves, loves pasta. Surely one doesn’t need to run a marathon to have the excuse to eat pasta daily?!
This recipe is the traditional way to cook a carbonara. No cream piglets – certainly not, just 7 excellent quality ingredients cooked cleverly to create a creamy, traditional carbonara. So roll up your pajama sleeves and throw this beauty together on a night when you plan to snuggle up on the couch and watch a good romcom or if you just feel like Paisley the Greyhound on a Sunday arvo.
3 Important notes:
- Before embarking on this adventure, read through the recipe once to make sure you have a handle on timing. Whilst it is a simple dish, the timing is everything. No one said this was a scrambled egg carbonara after all.
- The quality of ingredients is important, there’s not many ingredients so go wild and get a really nice bit smokey pancetta and some zesty pecorino to make this dish sing.
- Don’t be afraid to splash a little salt into the pasta water – it makes the dish. In fact there is a quote about salt used in a carbonara by Chef Christian Candelori which is a favourite of This Little Pig’s: “[salt], It’s like buttons on a shirt. As beautiful as a shirt may be, if it doesn’t have buttons, it won’t come together.” Amen Christian, amen. Oink.
Feeds: 3 Hungry Piglets
Prep Time: 5 Mins. Cooking Time: 10 Mins.
Ingredients of Carbonara Magic:
200g x Diced Pancetta
2 x Free Range Eggs
350g x Spaghetti (dry)
50g x Pecorino Grated
50g x Parmesan Grated
Lashings of Pepper & Salt
Method of Carbonara Magic:
- Heat a medium pot full of salted water – don’t be shy with the salt here piglets.
- Once boiling, drop your spaghetti (350g) in and cook until just al dente.
- Do not drain once cooked piglets, I repeat, do not drain.
- In a small bowl, whisk together your eggs (2) and then mix through your Pecorino (50g) and Parmesan (50g). Set aside.
- Drop your diced pancetta (200g) into a large fry pan and heat (you may need a splash of olive oil depending on your pan) until golden brown and crispy.
- Once pancetta is golden brown and pasta is cooked, turn your pancetta pan down to medium. Use tongs to grab out your pasta and drop into your pancetta pan – don’t worry if a little water comes with it.
- Quickly stir & toss the pasta and pancetta and then as you stir constantly, little by little – but relatively quickly, add in around 1-1.5 cups of your pasta water, allowing the heat to soak up the water and make it delightfully creamy.
- Once all the liquid is soaked up and the pasta is nice and creamy, take off the heat (NOTE: piglets, you must never put it back on the heat from this point forth – or eggs will scramble, the sky will cave in and Donald Trump will be elected president).
- Pour your cheese and egg mix into your pasta and stir constantly until all is mixed through.
- Crack a heap of pepper over the top, taste and add more salt if needed (this will depend on how salty your pancetta was).
- Voila piglet! Dinner is served and you my porcine friend are about to head to homemade pasta heaven. Don’t try to eat the whole pan in one go, This Little Pig can vouch that it doesn’t end well for one’s stomach shape or self esteem. Oink!