Spaghetti Carbonara from Enoteca Pitti Gola e Cantina
I received the recipe for this delicious Carbonara from Edoardo at Enoteca Pitti Gola e Cantina (see the review of this fabulous Florentine Wine club here) – this is so far removed from the creamy gloop bought from the cold section in supermarkets and it takes only a fraction longer to cook the real thing than heating the pre-made stuff! No cream, no preservatives, no added sugar or thickeners just simple store cupboard ingredients!
Ingredients – the ingredients below are per person so scale up for as many as you are cooking for
Spaghetti or Rigatoni (approx 90g dry pasta p/person)
1/2 Shallot per person diced (small dice)
Pancetta – one slice per person
1 egg per person
Salt & pepper
Freshly chopped parsley
Freshly grated Parmigiano (parmesan)
Cook pasta al dente, so about 1\2 minutes less than the instructions recommend.
While pasta is cooking, heat a little bit of butter, the shallot and pancetta, when golden, (not burned), set aside in the pan.
In a bowl put 1 egg p.p., some grated parmigiano, some salt, chopped parsley and black pepper and stir all together for 5 minutes with a fork.
1 minute before pasta is ready, put the pan on the heat again with the cooked pancetta and shallot. When the pasta is cooked, put it in the pan and stir for 30 seconds.
Take off the heat, add the egg and about 2 tablespoons per person of pasta cooking water, some more parmesan and black pepper, and stir a lot, (approx 1 minute).
If too ‘stiff’ , add some more of the pasta cooking water, if too soggy, keep on the heat for 10\15\20 seconds more until it becomes creamy again.
And some wise words from Edoardo at Enoteca Pitti Gola e Cantina who shared his recipe with me
“Now , very important are those 20 seconds from creamy raw eggs, to toocooked like frittata! 🙂 carefull and do all on slow fire and maybe non-stick pan!”