When you’re struggling to decide what to cook of an evening, spaghetti carbonara often seems an obvious option. Why? It’s simple, quick and…well…who doesn’t love Italian food?
But this weekend, there’s no need to rely on that dusty old cookbook (or that cobbled-together recipe you keep in your head). Instead, why not try this truly authentic carbonara from Gino Sorrentino – the head chef at The Clipper, in Shaldon, Devon.
This carbonara is so nice, in fact, that we’ve heard tell that it’s the very reason his wife married him! You don’t get a much better review than that, do you?
The Italian chef hails from a small village in Napoli ,called Carbonara di Nola. His carbonara is one of his signature dishes, and he’s been perfecting it over the years. Today, he’s sharing it for you lucky devils here on the My Appliances blog.
* 100g Pancetta
* Four large free range eggs
* 60g Parmes
* 60g Pecorino
*400g dried spaghetti
*a pinch of salt and cracked black pepper
* Take the egg yolks only from two of the eggs. Crack the other two eggs into the yolks, add the pecorino and Parmesan and season with salt and pepper, before whisking well with a fork
* Chop the pancetta and cook the spaghetti in salted boiling water until it’s al dente
* Now, heat the olive oil and fry the pancetta until it’s crispy
*Drain the spaghetti and add to the pan with the pancetta
*Pour the egg mixture over the spaghetti and remove the pan from the heat. The pan will be hot enough to cook the egg gently, rather than scrambling it.
*Finally, you’re ready to serve your freshly-prepared dish with a little grated parmesan and black pepper
And here’s a garlic bread accompaniment…
You can’t have carbonara without garlic bread, so we’ve trawled the Internet to find you a simple and quick recipe you can try alongside Gino’s much-loved carbonara. Once you’re done, you’ll have a whole meal cooked from scratch – how’s about that?
Ingredients-wise, all you’ll need to create this deliciously doughy bread is a loaf of soft Italian bread, some unsalted butter, a little garlic, some fresh flat-leaf parsley leaves, and some kosher salt. Click on the link above for the measurements and the full recipe – and don’t forget to let us know how you get on trying the carbonara.
Top Tip: Fancy a glass of wine with your carbonara? The best one to pair with this authentic Italian dish is Pinot Grigio. But if you’d like some more options, head over to this blog for five more wines you can combine with this Italian favourite.
Until next time…