I received a lovely email recently, from a lady called Sharon. She wanted to let me know about a local restaurant group: The Partner Venues. They run four restaurants in the West End and Glasgow City Centre and give out a magazine, with recipes from the restaurants, to their customers!
I’d never heard of it, but was happy to receive a copy of the magazine to have a gander/drool over the recipes. There are a few that I have my eye on, including the hot chocolate fondant recipe (I’m not even allowing myself the indulgence of that, till I’ve put some time in at the gym!). One recipe stuck out for me though… almost as indulgent as the hot chocolate fondant, but also ridiculously easy looking to make. And a dish that I’m a BIG fan of, in all it’s decadence… Spaghetti Carbonara.
I, along with many other people who don’t come from Italy, had been under the impression that there was cream in this dish. I’ve definitely had it served to me in the past with cream in it, but this is considered Blasphemy in the Art of Italian Cooking. The creaminess actually comes from the beaten egg & cheese that is mixed in at the end.
It’s such a simple dish, yet it is so flavoursome and rich. Sharon said “Quite often people are scared to start cooking if they aren’t very confident in the kitchen, but we believe these recipes suit everyone.” If you consider yourself an un-confident cook, then this one will certainly boost your ego!
I’ve just printed the recipe exactly as it shows in the magazine. I used smoked bacon instead of pancetta, dried parsley instead of fresh, and trebled the recipe as I was making it for 3 (greedy) people. The plates were all clean and I got lots of that wonderful praise I love so much 🙂
Have a go and let me know what you think!
Recipe – Spaghetti Carbonara
1 portion dried spaghetti per person
50g smoked pancetta
1 tablespoon olive oil
1 garlic clove
Handful of flat leaf parsley
30g parmesan or pecorino
Salt and black pepper
Dice the pancetta, grate the parmesan,
finely chop the garlic and pick and shred
Bring a large pot of water to the boil with two
teaspoons salt. Add the spaghetti and cook
until al dente.
Heat a frying pan over a medium-high heat,
add the oil and the pancetta and fry until
Add the garlic and parsley and cook for a
few seconds, then remove from the heat
and set aside.
Drain the spaghetti well, tip into the frying
pan with the pancetta, garlic and parsley,
add the beaten egg and half the grated
parmesan cheese and toss together well.
Season to taste with a little salt and black
The heat from the spaghetti will be sufficient
to partly cook the egg, but still leave it moist
and creamy. Serve in warmed pasta bowls,
sprinkled with the rest of the cheese.
However remember it is important that you
don’t serve raw egg dishes to children, the
elderly or anyone who is pregnant.
Enjoy! 😀 x