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Charlie F said:

I usually add lots of chopped parsley, and no cream. Best recipie for this is in the Wiseguy's Cookbook by Henry Hill

Posted: 18/01/2008 10:07:28

Spaghetti Carbonara

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Preparation Time: 5 minutes
Cooking time: 15 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 2899 times

Ingredients:

Metric Imperial

1 Onion

200 gm(s) Pancetta

A clove of garlic

50 ml(s) cream

2 eggs

Parmesan

150 gm(s) Spahetti

This is one of those classic Italian dishes which is so moorish that you best cook enough!

Posted by: jonny74 on 08 November 2007

Click here to view jonny74's Cookery Book

Cooking Steps:

Chop up the onion and garlic and shallow fry in a deep bottomed pan. Once they have softened and have a bit of colour add the pancetta. The pancetta only takes about 3-4 minutes to cook. I normally start to cook the spaghetti at the same time as the pancetta, which normally gets the timing about right.

So after a few minutes the pancetta will start to brown and at this point you want to add the cream. Pancetta is delicious when it is slightly browned but still has plenty of chewy texture. Let the cream bubble away, reduce and thicken.

By now your spaghetti should be ready so add it to the pan with the creamy pancetta. Crack 2 eggs in, a large handful of parmesan and lots of pepper. Toss this constantly for 2 minutes so the egg breaks up and coats the pasta.