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Spaghetti carbonara
recipe contributor
CandaceSpaghetti Carbonara
Serves 4 people
The simple creamy combination of egg, cheese, pork and noodle is the perfect distillation of all the best things. It's easier to make than you can imagine. You don't need to fuss with it, just have the confidence to mix hot noodles with raw egg to make a creamy sauce and show it who's boss.
Carbonara is not 'to die for', it's 'to kill for'.
INGREDIENTS
Handful of dried spaghetti
1/2 onion, finely diced
4 cloves of garlic, grated
4 pieces of prosciutto, cut into long strips
2 eggs
1/4 cup of heavy cream
(or pasta cooking water)1/2 cup of grated parmesan cheese
PROCEDURE
Bring a large pot of water to a boil for the spaghetti.
Get a small pot over medium heat and melt the butter. Add the garlic, onion and prosciutto. Cook gently so nothing caramelises.
In a small bowl mix together the grated cheese, egg and cream.
Cook the spaghetti until al dente.
Remove the onions and garlic from the heat.
Hoist the spaghetti out of the boiling water with some tongs and put it into pot of onions, garlic and prosciutto.
Pour the egg and cheese mixture on the hot pasta immediately and mix it all vigorously until it's all creamy and steamy.
If you want the sauce to be a little bit saucier you can add a few splashes of the cooking water to the spaghetti.
Serve immediately!
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