Spaghetti alla Carbonara
This is my favourite, and the very best version I know of the great classic Italian recipe for pasta with bacon and egg sauce. I used to make it with English bacon and Parmesan cheese, but now we are able to get Italian pancetta and Pecorino Romano cheese, it is a great improvement.
|8 oz (225 g) dried spaghetti|
|5 oz (150 g) sliced smoked pancetta, finely sliced|
|2 large eggs, plus 2 extra yolks|
|4 tablespoons Pecorino Romano, finely grated, plus extra to serve|
|4 tablespoons double cream|
|little olive oil|
|freshly milled black pepper|
|Need help with conversions?|
This recipe is taken from Delia's Winter Collection and The Delia Collection: Italian.
First of all, cook the pasta for 8-10 minutes in boiling salted water to which 1 teaspoon of olive oil has been added. Meanwhile, heat a frying pan and fry the pancetta without any extra oil until it’s crisp and golden, about 5 minutes.
Next, whisk the eggs, yolks and cream in a bowl and season generously with black pepper then whisk in the cheese. When the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging.
Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta.
Serve the pasta on really hot deep plates with some extra grated Pecorino.
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Eggs, bacon, cheese and pasta - classic comfort food that's quick and easy to make when you need an impromptu supper or lunch dish.
Funny, isn't it, how a bit of lateral thinking can often result in something ingenious? Here Delia has applied the classic carbonara ingredients of cream, bacon and cheese to a risotto...with superb results!
A moveable feast, you can use a variety of vegetables here - in summer, courgettes are good, or onions. Leave out the bacon for a vegetarian version...
Sometimes the simplest recipes are the best: this one is also brilliant if you're eating cheaply as the ingredients are all very economical and you'll probably have them in the storecupboard already.
The crunch of the walnuts and the tang of the blue cheese combine to make this a really wonderful vegetarian pasta dish that's made in minutes.
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