Perfect for a Friday night in: Pasta carbonara is one of those classic Italian dishes. It’s creamy and rich – a wonderful comfort food, writes Neven Maguire.
50g (2oz) freshly-grated parmesan, extra to garnish
150ml (¼ pint) cream
1 tbsp chopped fresh flat-leaf parsley, extra torn leaves to garnish
Sea salt and freshly-ground black pepper
Bring a large pan of salted water to a rolling boil and then swirl in the spaghetti. Cook the pasta for eight to 10 minutes, or until just tender but still with a little bite – al dente.
Meanwhile, heat the butter in a large pan over a low heat. Add the onion and garlic and cook for five minutes, until softened but not coloured, stirring frequently. Add the pancetta or bacon to the pan and cook for another eight to 10 minutes, until crisp and golden, stirring continuously.
Pour the wine into the bacon mixture and reduce to about 1 tablespoon. Crack the eggs into a bowl and add the parmesan cheese and cream. Season with plenty of freshly-ground black pepper and beat until well combined.
Drain the pasta and return it to the pan, then tip in the onions and pancetta. Pour over the beaten egg mixture and add the parsley. Cook gently for one minute, until the sauce thickens slightly. Be careful not to overcook the sauce as the eggs will scramble. Season to taste.
To serve, divide among warmed serving bowls and add a good grinding of black pepper to each. Scatter over a little more parmesan to serve.
Register for free to read this story and our free stories.
This content is available to digital subscribers and loyalty code users only. Sign in to your account, use the code or subscribe to get unlimited access.
The reader loyalty code gives you full access to the site from when you enter it until the following Wednesday at 9pm. Find your unique code on the back page of Irish Country Living every week.
CODE ACCEPTED
You have full access to the site until next Wednesday at 9pm.
CODE NOT VALID
Please try again or contact support.
Pasta carbonara
Serves 4
350g (12oz) dried spaghetti
15g (½oz) butter
1 onion, finely chopped
1 garlic clove, crushed
225g (8oz) rindless pancetta or bacon
rashers, cut into lardons
100ml (3 ½fl oz) dry white wine
3 eggs
50g (2oz) freshly-grated parmesan, extra to garnish
150ml (¼ pint) cream
1 tbsp chopped fresh flat-leaf parsley, extra torn leaves to garnish
Sea salt and freshly-ground black pepper
Bring a large pan of salted water to a rolling boil and then swirl in the spaghetti. Cook the pasta for eight to 10 minutes, or until just tender but still with a little bite – al dente.
Meanwhile, heat the butter in a large pan over a low heat. Add the onion and garlic and cook for five minutes, until softened but not coloured, stirring frequently. Add the pancetta or bacon to the pan and cook for another eight to 10 minutes, until crisp and golden, stirring continuously.
Pour the wine into the bacon mixture and reduce to about 1 tablespoon. Crack the eggs into a bowl and add the parmesan cheese and cream. Season with plenty of freshly-ground black pepper and beat until well combined.
Drain the pasta and return it to the pan, then tip in the onions and pancetta. Pour over the beaten egg mixture and add the parsley. Cook gently for one minute, until the sauce thickens slightly. Be careful not to overcook the sauce as the eggs will scramble. Season to taste.
To serve, divide among warmed serving bowls and add a good grinding of black pepper to each. Scatter over a little more parmesan to serve.
If you would like to speak to a member of our team, please call us on 01-4199525.
Link sent to your email address
We have sent an email to your address. Please click on the link in this email to reset your password. If you can't find it in your inbox, please check your spam folder. If you can't find the email, please call us on 01-4199525.
ENTER YOUR LOYALTY CODE:
The reader loyalty code gives you full access to the site from when you enter it until the following Wednesday at 9pm. Find your unique code on the back page of Irish Country Living every week.
SHARING OPTIONS