Alright, this is for all you purists out there. A genuine Italian Carbonara recipe.
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400g Spaghetti - boiled
2 tblspn Olive oil
30g Butter
2 Eggs
2 Egg yolks
80g Parmigiano-Reggiano - grated
2-3 garlic cloves - diced
200g pancetta - diced
1. Whisk together eggs, egg yolks, parmigiano and season lightly
2. Heat a large fry pan with olive oil and butter over medium and fry pancetta until golden brown. Add garlic and continue to cook for 1 to 2 mins
3. Drain spaghetti and add to fry pan. Remove from heat and toss with egg mixture. Serve immediately with freshly grated parmigiano on top
[Picture Pending]
400g Spaghetti - boiled
2 tblspn Olive oil
30g Butter
2 Eggs
2 Egg yolks
80g Parmigiano-Reggiano - grated
2-3 garlic cloves - diced
200g pancetta - diced
1. Whisk together eggs, egg yolks, parmigiano and season lightly
2. Heat a large fry pan with olive oil and butter over medium and fry pancetta until golden brown. Add garlic and continue to cook for 1 to 2 mins
3. Drain spaghetti and add to fry pan. Remove from heat and toss with egg mixture. Serve immediately with freshly grated parmigiano on top
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