On the Thursday I managed to take some time and down to the supertheatre, and had the pleasure and privilige to watch 'The Two Greedy Italians'. They were not only comical and fun to watch, but they somehow knocked out 4 stunning dishes within so little time. One of the dishes they created was 'Spaghetti Carbonara' and since then I have been craving this delicious but simple dish. So today when I was 'standing in the fridge', browsing and thinking what I should have for lunch, I realised that I pretty much had the ingredients to make 'Spaghetti Carbonara'. I managed to rustle up a quick, easy, creamy and oh so delightful carbonara. So here is my take on the recipe, not sure the Italians would be too happy with some of my ingredient choices but it hit the spot!
Spaghetti Carbonara
Ingredients- Serves 2
- 150g uncooked whole wheat pasta
- 150g smoked lardons
- 1 red onion- finely sliced
- 1 garlic clove- crushed
- 2 eggs
- Dried Italian mixed herbs
- Manchego cheese- grated
- Fresh basil leaves
- Bennett & Dunn rapeseed oil
- 8 or so basil leaves- torn
- Plenty cracked black pepper
I prefer to use whole wheat pasta over white refined pasta as it is a healthier alternative but it also has more flavour and bite to it. You can alternatively use pancetta or bacon etc. instead or lardons but personally I like the richness and flavour of smoked lardons. I am sure Italians will be turning in their graves as I am not using 'Parmigiano- Reggiano'. However, 'Manchego' worked really well with the dish as it is nutty and slightly sour, balancing out the fatty rich lardons. And finally, an Italian staple would be to use 'Extra Virgin Olive Oil' but I have been converted to rapeseed oil. I discovered Bennett & Dunn last week at the show and I was absolutely impressed with their product range- so do check them out. Note I did not use any additional salt other than in the cooking water, as I personally felt their was plenty from the lardons and cheese but feel free to season it more if you wish.
Method
- Bring a large pan of salted water to the boil, add the pasta and cook according to packet instructions. If you want your pasta to be 'al dente' deduct a couple of minutes. But if you are using whole wheat pasta this is not usually required.
- In a frying pan start by cooking the lardons as this will release the fat, add the sliced onion and crushed garlic. Cook until the edges of the lardon crisp up and the onion is soft and succulent.
- Whisk up the eggs, season with the Italian herb mix and plenty cracked black pepper- set aside.
- Once the pasta is cooked, drain but reserve a little of the cooking water as this will add to the creamy sauce. Drizzle over a little rapeseed oil so it does not stick together.
- Toss the pasta through the lardon, onion and garlic mix in the frying pan so it is evenly distributed.
- Ensure the frying pan is not too hot, pour over the egg mixture and mix continuously so the eggs/sauce thickens but does not scramble.
- Plate up and scatter over the 'Manchego' cheese, torn basil and a final sprinkle of cracked black pepper.
And there you have it, a simple but delicious creamy 'Spaghetti Carbonara', without the addition of any cream.
Adiamo mangiare!
