SPRINGY CARBONARA
Learn how to make one of my favourite Roman specialities, Carbonara. Famous for its egg, cheese, pepper & salty cured pork. I'm making this dish feel like spring with the addition of local fresh asparagus, spring peas & fresh basil.
Let's get cooking!
SERVES 4
INGREDIENTS
Makes 8 - 12 tacos
1/2 cup pancetta, guanciale or bacon
1/2 cup parmesan, finely grated, divided
4 large egg yolks
2 whole eggs
Freshly ground black pepper & kosher salt
1 cup of fresh peas or 1/2 cup of frozen peas
1 cup of asparagus
2 cloves of garlic, whole
1 bunch of fresh basil
2 tbsp extra virgin olive oil
1 lb of spaghetti or rigatoni
1 1/4 c pasta water (reserved during cooking)
DIRECTIONS
1. Bring a pot of water to a boil.
2.Cut the meat product of choice into lardons and shallow fry in olive oil until rendered and golden brown. Remove from pan leaving the natural oils behind.
3. Smash two garlic cloves and fry in the oil to flavour the oil. Remove.
4. Add in the peas and asparagus to sautee.
5. In a bowl whisk together eggs, egg yolks, 1/4 cup of parmesan cheese and cracked black pepper.
6. Cook pasta for 10-12 minutes until al dente.
7. Save 2 cups of pasta water.
8. Add pasta to pan with oil, 1 cup of pasta water, pork product and cook for 1-2 minutes.
9. Add 1/4 of water to egg mixture.
10. Off the heat mix your pasta into the egg yolk mixture and continue to toss until creamy and smooth.
11. Serve immediately and garnish with fresh basil.