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Matts recipe for a Carbonara

22 April 2020 at 12:33

In the effort to try and get me to learn how to cook, Matt has kindly shared his recipe for a Carbonara with me and Jenny is very excited about the possibility of me learning how to prepare dinner!  I thought that it might be fun to share some recipes that he is sharing with me over the next few weeks, so that if you have the time to try some new recipes, this is the time to do it.

In the meantime Jenny will be getting either no dinner tonight or a real treat, with probably not much in between! I have also shared with you the picture Matt sent me of what it should look like at the end. Here's hoping .....

In the meantime stay safe, stay well and stay at home. When the time is right we are really looking forward to welcoming you back to Airds.

Shaun.

Matt’s Pasta Carbonara 

Contrary to most British variations, Carbonara is a simple dish made WITHOUT cream. The sauce is created with egg yolk, cheese and a little of the starchy cooking water from the pasta. Easy as that. Adding cream creates a dish that is very rich and too heavy. Using the eggs in the way outlined below will give you a lovely rich sauce, without being too much. The yolks will cook, but note they would not be suitable for, say, a pregnant woman.

In the recipe below are the ingredients I would normally use, but store cupboards at the moment may not be as well stocked as usual. Great alternatives that will still create a beautiful dish are at the bottom. 

If you, like me, enjoy a glass of wine with dinner I would recommend a Soave - a crisp, white wine with notes of melon and orange zest, it will make a lovely pairing. You can use a splash in the sauce too to help bring the two together even better. 

Buon Appetito!

Serves 2

150-200g dried linguine (less if accompanied with a side dish, more if served on it’s own)

2 litres water

20g salt

80g smoked pancetta lardons

50g white onion, diced small

15g garlic, minced

A splash of white wine

40g grated pecorino, plus extra for finishing

3 Burford Brown egg yolks

Finely sliced basil

Freshly milled black pepper

Method

  1. Put your basil, egg yolks and grated Pecorino into a large mixing bowl. Mix well and put to one side.
  2. Add your water and salt to a pan and bring to simmer. Add your pasta, return to a simmer and cook as per instructions
  3. Put a heavy based pan over a medium heat. Add a splash of Extra Virgin olive oil, and add the smoked pancetta, stirring frequently.
  4. When the pancetta has started to colour lightly, add the onion and garlic, stir and cover.
  5. When the onion has gone translucent, add a splash of white wine and continue to cook until reduced by half. Remove from the heat.
  6. When the pasta is cooked, take a ladleful of the water and reserve. 
  7. Time to work quickly! Strain the pasta through a colander. Bang out the excess water and add immediately to the yolk and cheese mix. Add in the bacon and onion mix and stir well. After a few seconds, add some of the reserved pasta water and mix. Add a little more if required; you are looking for the sauce to cling to the pasta, so don’t add too much.
  8. Season with freshly milled pepper (you can’t add too much) and serve straight away with some extra pecorino.


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