Spaghetti Alla Carbonara from Feast Cookbook

Submitted by Morgz26

"This is the most amazing spaghetti carbonara I've ever had!! and I made it from scratch which is a minor miracle as I'm not usually gifted in the culinary arts!! I highly suggest you try this. It's from Nigella Lawson's "Feast Cookbook" and is amazing!!"

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 2-4

ingredients

• 1 lb spaghetti
• 2 cups cubed pancetta or 2 cups bacon
• 2 tablespoons olive oil
• 1⁄4 cup dry white wine (I used vermouth) or 1/4 cup vermouth (I used vermouth)
• 4 eggs
• 1⁄2 cup parmesan cheese, freshly grated (I used more of course)
• black pepper
• 1⁄4 cup heavy cream
• freshly grated nutmeg (didn't freshly grate, but it was fine)

directions

1. Put a large pan of salted water on to boil for the pasta. Cut the pancetta into 1/2 X 1/4 inch cubes. If the pancetta has its rind on, cut it off - and use a bigger piece of pancetta, as the amount I've specified is for prepared cubes - and put the rind in a pan with a film of oil and cook it gently to render down.
2. Then in a large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Chuck over them the white whine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
3. In a bowl, beat together the eggs, Parmesan, cream and some pepper. Cook the pasta more or less according to the package instructions, but since you want it kept al dente start checking it at 2 minutes before the package says its done. Lower in a cup and remove approximately 1/2 cup of the pasta water before draining. Put the other pan, the one with the bacon cubes, on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Add a little of the reserved pasta water to lubricate if necessary. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything in to the mix. Grind over some more pepper and grate over the nutmeg, carry producing aloft, and dive inches.
4. Serves two hungry people, much too much in love to say goodnight.

Reviews

[Epi Curious]

I used applewood smoked bacon instead of pancetta because I didn't have pancetta on hand. Not sure I'd change it in the future because it was AWESOME with the bacon. This comes together very quickly and is delicious. Rich without being overpowering. My kids enjoyed it, too. You can always trust Nigella to generate amazing, "doable" recipes. Thank you so much for posting this one...it's a real keeper.

 

[squirrelscomehither]

Wow! This was truly yummy and a dinner that came together quickly and cheaply. Used only 3 eggs, and didn't have any white wine, but added some garlic to the pancetta whilst frying. My guy came through into the kitchen to frequently make yummy noises and was quite dejected when I told him we didn't have enough for leftovers tonight. Worked out beautifully and the nutmeg made it! Thank you for posting.

 

[Neonprincess]

I made this for dinner on Friday night, and loved it so much I made it again on Saturday! I reduced the serving to one person (quarter of stated amounts) and it worked perfectly both times. This is outstanding!

 

[ChefLaurie]

One of the best carbonara recipes I've tried but you need to at least double the wine for the "salty winey syrup." Do use pancetta instead of bacon.