9 July 2015

Recipe | Spaghetti Carbonara

I didn't have a recipe post planned for this week, so excuse the picture quality. This one comes to you due to a request from one of my friends, who asked me if I could post the recipe for my homemade spaghetti carbonara which I posted a picture of on my Instagram.

So as requested .. here you go :)

Time to prepare: 5 Minutes
Time to Cook: 15-20 Minutes

Ingredients (Serves 2)

175g dry Spaghetti
Cooked Torn Ham
1/2 mild Onion
1 clove Garlic
2 tbsp Olive Oil

For the sauce:
2 large free range eggs
2 tbsp cooking cream
1/4 cup of freshly grated parmesan

  1. Boil water over a high heat and add a pinch of salt to season. Add spaghetti, turn down to a medium heat and allow to simmer as per package instructions. 
  2. Finely chop your garlic and half of an onion. 
  3. Turn a flat based pan / skillet onto a medium high heat and add your oil. 
  4. Add the finely chopped garlic to the COLD oil and gently begin to toast. Be careful to watch it so as it does not burn and become bitter. 
  5. Now that your oil has been infused with garlic, remove the garlic with a slotted spoon and discard. Add your onions to the oil.
  6. Cook your onions slowly until they are slightly transparent. They are sweetest then! :) 
  7. Add your cooked torn ham and allow to heat up while you prepare the sauce, stirring occasionally to prevent it from burning.
  8. For the sauce - beat your eggs using a fork until smooth and silky in texture. 
  9. Add your cream and parmesan to the eggs and mix well. 
  10. Remove your now cooked pasta from the stove and drain - keeping some of the starchy pasta water to one side. 
  11. Now comes the tricky part .. in order for the eggs to evenly cook adequately and not become scrambled - you need to work fast with your sauce mixture. 
  12. Remove your ham and onion from the heat and add the cooked spaghetti to the pan. 
  13. Quickly pour over the sauce mixture and work quickly through every strand of spaghetti using a tongs. 
  14. If you like you can also add some of the starchy pasta water to make your dish a bit more saucy. But make sure you don't over saturate the dish, adding the water in gradual intervals and continuing to work the mix through the pasta. 
  15. Serve and enjoy with an extra sprinkle of parmesan.
Check out the video below for a quick demo of the addition of the sauce to the dish:

Don't forget to tag me on Facebook, Instagram or Twitter if you've tried out any of these recipes out and let me know what you think.
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Please note that this recipe calls for the addition of RAW egg to the dish. Please make sure your spaghetti is piping hot throughout before you add the egg to ensure it evenly heats and kills bacteria. If you are unsure about the process involved in cooking Carbonara and the safety of using raw eggs, there are tonnes of helpful sites offering advice on cooking this dish :)

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