Somewhere along the line we forgot about spaghetti carbonara, but remembered it again last night. This really is a store-cupboard dish. We’re never without pasta, eggs or Parmesan and more often than not there’s a half packet of pancetta or bacon lardons in the fridge needing used. Thursday night might turn into carbonara night!
Wine Suggestion: An open bottle of Edetaria via Terra red, made from Garnache Tinta grown in Terra Alta south of Barcelona was a joyful accompaniment. Fresh with refined spices and tannins; a gourmand wine. We don’t know whether it was the night or the wine but we had the chats all night after this food and wine.
Spaghetti Carbonara – serves 2 – though you can of course double to serve 4
- 200g spaghetti
- 1 tbsp olive oil
- 100g pancetta cubes or bacon lardons
- 1 clove of garlic, crushed
- 25ml vermouth or white wine
- 1 large egg
- 50g grated pecorino or Parmesan
- 1 tbsp chopped flat-leaf parsley
Cook the spaghetti in lots of very salty water according to the timings on the pack.
Meanwhile, heat the olive oil in a large frying pan and fry the pancetta over a medium heat until crispy. Add the garlic and cook gently for a couple of minutes before the vermouth or white wine and bubble until well reduced. Remove from the heat and set aside.
Put the egg into a large bowl and beat it with a fork. Add a little salt and plenty of black pepper, then add the cheese and stir to combine.
Drain the pasta in a colander and immediately transfer to the bowl with the egg and cheese, don’t be too fussy when you’re draining as a little of the pasta cooking water will help make a silky sauce. Stir together until the spaghetti is coated in a glossy sauce, then add the pancetta and stir again.
Serve in warmed bowls and sprinkle with the parsley.
Jono & Jules do food & wine 