GOLDEN HOUR playlist pt 5 | kindie krock khiphop

im craving for carbonara

Spaghetti carbonara
Prep 10 min
Cook 15 min
Serves 2

1 tbsp olive oil
1 garlic clove, peeled and sliced
75g unsmoked pancetta (or guanciale), cut into small cubes
250g dried spaghetti
2 whole eggs plus 1 egg yolk
25g pecorino romano, finely grated
25g parmesan, finely grated
Black pepper
Nutmeg (optional)

1) Heat the plates
You’ll be taking the pan off the heat to finish the dish, so put two plates or shallow bowls in a low oven to heat up: this will help keep your carbonara warm.

2) Fry the garlic
Heat the oil in a wide, shallow pan on a medium flame, cook the garlic until it turns pale gold, then scoop out and discard. Be careful not to burn it or it will taste bitter.

3) Fry the meat
Add the pancetta to the pan, and fry until it turns translucent and is just starting to brown, then turn the heat right down. Many recipes call for guanciale, or cured pork jowl, but unsmoked pancetta is more widely available and makes a great substitute. If you can find only bacon, go for unsmoked dry-cured streaky, cut as thickly as possible.

4) Cook the spaghetti
While the meat is frying, cook the spaghetti in a large pan of well-salted boiling water, according to packet instructions or to taste (usually nine-11 minutes): the pasta won’t cook much more in the frying pan in this instance, so don’t whip it out while it’s still chalky, unless that’s how you like it.

5) Prepare the eggs
In a large, heatproof bowl, beat the eggs and the extra yolk with plenty of black pepper: the yolk will add richness without the need for cream or any of the other dairy products that are often chucked into carbonara, while the pepper is said to give the dish its name (carbonai means charcoal burner).

6) Add cheese
Finely grate both cheeses, then beat all the pecorino and most of the parmesan into the egg mix. You can use just 50g of one or the other, but each cheese brings something different to the dish: the parmesan is richer and more deeply savoury, while the pecorino is lighter but sharper in flavour: the ideal combination.

7) Mix the pasta into the sauce
Scoop out a small mugful of the pasta cooking water, then drain the spaghetti and immediately dump it into the pancetta pan and toss well to coat every strand in porky oil. Tongs are the ideal tool for this and the next step, but the energetic use of a pair of forks will do the job, too.

8) Emulsify the sauce
Take the pan off the heat, then, working very quickly, add the egg mixture to the pasta pan, then toss the spaghetti furiously, so the sauce clings to the pasta and doesn’t settle on the base of the pan, where it will cook quickly and turn into scrambled egg. That will still be delicious, but it’s not quite the same thing.

9) Coat the pasta
Once the egg sauce begins to thicken around the pasta, which will happen in a matter of seconds, add a dash of the reserved cooking water and carry on tossing the pasta, until it’s well coated with sauce and the pancetta is evenly distributed. If it threatens to become claggy, add a little more cooking water.

10 The finishing touches
Once you’re happy with the consistency, and bearing in mind that both pasta and sauce will be cooling all the time, quickly divide the spaghetti between the warmed bowls, then top each with the remaining parmesan and a good grind of black pepper and nutmeg (the latter’s optional, but it works very well with egg and cheese). Serve at once.

© Felicity Cloake's masterclass
https://www.theguardian.com/lifeandstyle/2018/mar/01/spaghetti-carbonara-recipe-felicity-cloake

Видео GOLDEN HOUR playlist pt 5 | kindie krock khiphop канала not my division