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Sphagetti Carbonara
Serves two to three people.
Ingredients:
200g spaghetti
4 - 5 rashers of bacon or pancetta if feeling posh!
2 teaspoons of olive oil
4 tablespoons white wine (or more if you want!)
1 whole egg
1 egg yolk
4 tablespoons parmesan/cheddar
250 ml single cream (optional)
1 rounded tablespoon of butter
Black pepper
Method:
1) Cook pasta, cut and fry bacon/pancetta until crispy.
2) Add white wine to bacon and bubble for three minutes then remove from heat.
3) Beat together the egg yolk, whole egg, cheese, pepper and cream (if you're using cream that is) using a fork.
4) When the pasta is ready return the bacon and wine to a medium heat and add the butter.
5) Drain pasta, return to hot pan and mix in the bacon and wine. Pour in egg mixture and turn the past in it until the pasta is thoroughly covered. Don't put the pan on the heat when you do this.
When I did this yesterday I didn't use the single cream as I didn't have any and I also crumbled a little cheddar into the egg mixture to supplement the parmesan. Made a nice carbonara. The wine gave it a nice tangy edge which was a pleasant surprise. I used 75 grammes of pasta which turned into 170 grammes when cooked to give me 37.5 grammes of carbohydrate.
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