Spaghetti Carbonara
Few recipes are as satisfying (and easy) as a proper pasta Carbonara, named, depending on what you believe, after its copious black-pepper flecks or the fact that it was created on the egg and bacon-frying brasiers of northern Italy. Serve with Parmesan and a few dollops of crème fraîche if you like a saucy sauce.
Cost per student: £1.80 (€2.00)
Preparation Time: 10 minutes. Cooking time: 15 minutes
Ingredients (serves 2)
125g pancetta or 4 rashers of cubed streaky bacon
1 tablespoons of oil
Spaghetti – 150g per person
30g Parmesan cheese
2 eggs
2 tablespoons of crème fraîche
Equipment
Frying pan
Mixing bowl
Pasta pan
Wooden spoon
Sharp knife
Chopping board
1. Heat the oil in a frying pan on medium-hot.
2. Add the pancetta/bacon bits and cook for 5 minutes, stirring until crispy.
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3. Meanwhile, put a pan of water on to boil and add a pinch of salt. Add spaghetti when water boils. Stir occasionally to stop it sticking (cooking time on pasta packet).
4. Drain pasta once it is cooked into a large sieve over the sink, saving 2 tablespoons of pasta water to add to the sauce.
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5. Put pasta back into pasta pan, add the bacon bits, crème fraîche and cheese.
6. Crack open the egg and heat on medium for five minutes, stirring continuously so that the pasta is fully-covered in the sauce.