Sophie’s Spaghetti Carbonara

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Sophie’s Scran: Spaghetti Carbonara

Spaghetti Carbonara is such a great dish when made fresh. It’s perfect for all lovers of pasta and cheese (what’s not to love?!), so here is the Sophie’s Scran take on a classic…

I see this as falling into both Sophie’s Scran categories, as it can be a simple Mid-week ‘rustle-up’ or a great Weekend-gourmet dish, depending on your situation. Choosing a shop-bought garlic flat bread saves time during the week, but, you can really ‘pimp’ this recipe up at the weekend by home-making a garlic bread and serving with a classy bottle of white wine, such as a crisp and zesty Sauvignon Blanc (http://www.nakedwines.com have a great selection).

This recipe serves 3 very hungry, or 4 ‘normal hungry’ people , I like to serve it with a shop-bought rosemary and garlic flat bread (Waitrose do a good one) to save time, so all in all this recipe takes about 30 minutes.

What you need:

  • 40g finely grated parmesan cheese + a small handful each to serve
  • 30g finely grated cheddar cheese
  • 3 large free-range eggs (organic if possible)
  • 350g spaghetti
  • 3 tbsp olive oil (aka 3 lugs)
  • 300g frozen petits pois
  • 3-4 rashers of smoked back bacon (snipped into small pieces)
  • 2 big garlic cloves (leave whole with the skin on, but crush them slightly with a flat blade)
  • sea salt and freshly ground black pepper
  • handful of finely chopped parsley (to serve)

What to do:

  1. Bring a large saucepan of water to the boil with a good lug of olive oil and a pinch of sea salt, and a second small saucepan of just water to the boil.
  2. Lightly beat the eggs and mix the grated cheeses together, then add the eggs, cheeses and a good grinding of black pepper into a bowl.
  3. Cook the petits pois in boiling water for 3 mins, drain and set aside until later.
  4. Add the spaghetti to the large saucepan of boiling water and simmer for 10 minutes, or until ‘al dente‘.
  5. While the spaghetti is cooking, heat the olive oil in a large, deep frying pan. Add the smoked bacon and the two crushed whole garlic cloves, and gently fry until the bacon starts turn golden brown. Add the petits pois and check the progress of the spaghetti.
  6. When the spaghetti is ready, turn the pan with the bacon/garlic off the heat, and remove the two crushed garlic cloves. Lift the spaghetti out of its pan with a pair of tongs and add it into the frying pan with the garlic, bacon and petits pois.
  7. Then quickly pour the egg and cheese mixture into the pan, using the tongs to lift and stir all of the ingredients together, making sure the spaghetti is evenly coated. At this point, it is good to add a dash of the pasta water, which helps create a light sauce, and ensures the spaghetti is evenly coated with the eggy, cheesy goodness!
  8. To plate, simply lift and twist the spaghetti mixture into (pre-warmed) shallow serving bowls using a the tongs as before.
  9. Sprinkle on the extra cheese, some finely chopped parsley and some freshly ground black pepper to serve!

 

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