2 tsp olive oil
3 egg yolks
100g Parmesan cheese
100g pecorina Romano cheese
25ml single cream (optional)
ground black pepper
(the recipe does call for parsley but I didn’t have any)
bring a pan of water to the boil for the pasta
meanwhile slowly saute the pancetta in the oil until the meat has rendered its fat and gone golden and crisp, turn off the heat and leave it all in the pan for later
Cook the spaghetti according to the instructions on the packet.
When the pasta is almost cooked, place the egg yolks into a warm serving bowl and add 3/4 of the cheese and 1/2 the parsley if you are using it
Grind in a good helping of black pepper and stir
Just before you drain the spaghetti, remove a mug full of the water from the pan
Turn the heat back up on the pancetta
As soon as the pasta is drained tip it into the bowl with the egg and cheese mixture and stir quickly to coat the pasta and allow the eggs to cook
Add 1/2 the pasta water , stir and then top with the pancetta and stir again adding the cream if you so wish
Serve the carbonara immediately and top with the remaining cheese and some more black pepper to taste
“Actually that was much nicer than I thought it would be” my OH who doesn’t normally do creamy pasta sauces!
Not only does the ASK Italian cookbook offer some great Italian recipes but another wonderful thing about it is that for every book that is sold within its restaurants £4 will be donated to Great Ormond Street Hospital and for every book sold via retail outlet at least £1 will be.
“We’re pleased to announce that we have re-established our GOSHCC partnership this year, with the goal of raising £1million to help fund the facilities in the hospital’s new surgery centre due for completion in 2016.”
The book is available to buy from Waterstones, Amazon and ASK Italian restaurants from £10. What a great idea for all Italian food lovers and how lovely that money will be raised towards such a worthwhile cause.
Thank you xx