Spaghetti alla Carbonara
Serves 2
Spaghetti alla Carbonara is a dish from Lazio region of Italy.
Carbonara is made from a sauce of eggs, pecorino, black peppper and guanciale (cured pork).
The history of the dish is obscure and only mentioned for the fist time in 1839. It wasn't called Carbonara, the name Carbonara only appear in the Second War World.
Storage
Herts Pasta can be kept in the fridge for a maximum of 2 days. Not suitable for freezing.
Ingredients and Allergens (BOLD)
Ingredients, allergens in BOLD:
00 flour (WHEAT), eggs (EGG), olive oil, guancilale (pork), pecorino (DAIRY), salt, pepper.
Cooking instructions
Heat a teaspoon of olive oil in a flat pan. When the pan is hot add the guanciale and cook until it reaches a golden colour (4 minutes circa) then set it aside.
Put a pan of water to boil, when boiling add a pinch of salt.
Add the spaghetti and stir with a fork, cooking for 3 minutes.
Put the guanciale on a low heat. Drain the pasta (saving some pasta water) and add the Pasta to the guanciale. Cook and add a couple of spoons of the pasta water and turn off the heat. Add the egg sauce (room temperature) and the black pepper to the spaghetti and mix well.
Gently scoop the spaghetti from the bowl to a plate with a spoon, add grated pecorino.
Buon Appettito
