Spaghetti alla Carbonara

To date in Italy we have had mixed feelings about Spaghetti alla Carbonara done in restaurants as well as at cooking classes, Andrea shows us 3 of his secrets and its a winner hands down.

This is a definite for the Retreat's kitchen

Remove the rind

Dice into slices

 

 Heat oil in pan cook for 10ish min's 

 

Add 1/2 cup white wine then simmer

Reduce by 1/2 over the next 5min's or so

 

 

 Beat 2 eggs     ( if serving for 6 )

 

Gradually whisk in this much micro grated parmesan cheese ... bit by bit ... slowly incorporating this is one of the secrets. It takes time to bring all the parmesan and the egg into a firm paste.

 

  

 

 Get handy Sandy to add lots of ground pepper

 

So as I said we want it like a paste

 

 Yep yep got it ... its a paste ( secret 1 )

 

Add cooked packet pasta ( best for this dish ) to the pancetta ... yes Italians do use dried pasta.

 

 

Take it off the hot flame ( secret 2 )

 

Add the egg and parmesan "Paste" and a little say 1/4 cup of the hot pasta water ( secret 3 )

Fold for a minute or so, off the heat, the hot pasta will cook the egg and coat the spaghetti.

 

 Till is looks like this.

 

Looks even better on the plate, simple ... but so many chefs get it wrong, even Italian ones...

Today it is pure perfection and yumoooooooo Thanks Andrea