PASTA CARBONARA

Sometimes it's good to revisit old recipes. Sometimes, I get so caught up in trying something new, I leave some of the oldies out in the cold. I've decided it's time to remedy this and go back to some of the meals I used to cook regularly, and more than that, we enjoyed.

The first dish I decided to revisit was PASTA CARBONARA. This was one of my husband's favourites and I knew he would be pleased to be reacquainted with it. I had watched him order it many times in Italian restaurants so I knew he was going to be very happy tonight.

With just six ingredients and a cooking time of around eight minutes, it's a wonder I stopped cooking this at all. It is everything I love about cooking, easy, quick and tasty.




SERVES 4
400g spaghetti
100g pancetta
butter
1 garlic clove, halved
1 egg + 1 egg yolk
100g parmesan, grated

Cook pasta according to instructions on packet.

Put pancetta into a cold frying pan and slowly bring to a high heat. Once it starts giving up it's oil add the knob of butterand halved garlic clove..
Fry until pancetta is browned but not crispy. Remove the garlic and keep pan warm.

Beat eggs with most of the cheese. As soon as the pasta is cooked, drain, reserving a couple of tbsp of cooking water. Tip back into pot and add egg and cheese mixture and pancetta..

Mix together. I find tongs the easiest way. Add plenty of black pepper and enough of the pasta water to make it look "saucy"

Pile onto plates and sprinkle over rest of grated parmesan.

I sometimes add a handful of peas to the last couple of minutes of pasta cooking time. Don't know why. Just like it I guess.
Serve with garlic bread and, or a crisp green salad for a tasty supper dish.

So now I will be revisiting chilli, bolognese amongst a few of my old recipes. A bit of a trip down memory lane in this household for a bit. Not to say I won't still be in there experimenting with something new.


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