(that i found online)
numero uno: carbonara
ingredients
100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves
peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper
method
step 1
Put a large saucepan of water on to boil.
step 2
Finely chop the 100g pancetta, having first removed
any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them
together.
step 3
Beat the 3 large eggs in a medium bowl and season
with a little freshly grated black pepper. Set everything aside.
step 4
Add 1 tsp salt to the boiling water, add 350g
spaghetti and when the water comes back to the boil, cook at a constant
simmer, covered, for 10 minutes or until al dente (just cooked).
step 5
Squash 2 peeled plump garlic cloves with the blade of
a knife, just to bruise it.
step 6
While the spaghetti is cooking, fry the pancetta with
the garlic. Drop 50g unsalted butter into a large frying pan or wok and,
as soon as the butter has melted, tip in the pancetta and garlic.
step 7
Leave to cook on a medium heat for about 5 minutes,
stirring often, until the pancetta is golden and crisp. The garlic has
now imparted its flavour, so take it out with a slotted spoon and
discard.
step 8
Keep the heat under the pancetta on low. When the
pasta is ready, lift it from the water with a pasta fork or tongs and
put it in the frying pan with the pancetta. Don’t worry if a little
water drops in the pan as well (you want this to happen) and don’t throw
the pasta water away yet.
step 9
Mix most of the cheese in with the eggs, keeping a
small handful back for sprinkling over later.
step 10
Take the pan of spaghetti and pancetta off the heat.
Now quickly pour in the eggs and cheese. Using the tongs or a long fork,
lift up the spaghetti so it mixes easily with the egg mixture, which
thickens but doesn’t scramble, and everything is coated.
step 11
Add extra pasta cooking water to keep it saucy
(several tablespoons should do it). You don’t want it wet, just moist.
Season with a little salt, if needed.
step 12
Use a long-pronged fork to twist the pasta on to the
serving plate or bowl. Serve immediately with a little sprinkling of the
remaining cheese and a grating of black pepper. If the dish does get a
little dry before serving, splash in some more hot pasta water and the
glossy sauciness will be revived.
source:goodfood