Carbonara recipe by Nest Farmhouse
Grant Cotton – Head Chef Nest Farmhouse
This is a go-to dish in our household and is always my fiancée’s answer when we ask each other what to cook when I’m off work! With very few ingredients I’d say it’s important not to skimp on the ingredients here and you can still achieve a cheap but very delicious bowl of pasta!
Ingredients
4 x Burford brown egg yolks (whisked together)
150g good quality pancetta
250g dried spaghetti
30g pecorino (grated)
30g parmigiano Reggiano (grated)
Good pinch of Black pepper
Method
- Start by dicing up the pancetta if not already diced.
- Brown this off in a pan until nice and crispy.
- Meanwhile, get a stock pot on for cooking the pasta. I like the water well-seasoned for this (2 heaped tablespoons of fine salt to 4 litres water should do the trick).
- Once the pancetta has browned nicely, pass through a sieve over a bowl to reserve some of that lovely caramelised cooking fat and keep the pan as we’ll be finishing the pasta with some of this.
- When the pasta water has reached a simmer, add your pasta and cook to al’ dente (around 8-10 mins).
- Now that your pasta is cooked, strain off through a colander over a bowl or another stock pot, reserving some of that pasta water.
- Add your cooked spaghetti back to the pancetta pan, on a low heat add around 100ml of the pasta water, both grated cheeses, crispy pancetta (plus a tablespoon of the cooking fat) and a good pinch of cracked black pepper.
- Toss the pan so everything is combined. Now take off the heat and add the egg yolks tossing the pan to create an almost silky-like sauce.
- Plate up and finish with cracked black pepper and some more finely grated pecorino.
Website – https://nestfarmhouse.co.uk/
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