So I had a little craving of delicious, creamy carbonara after watching an afternoon cooking show. It's dangerous working from home! On a positive note, I do get a lot of amazing ideas when I work from the comfort of my own home. You'll usually find me scribbling down ideas after watching a t.v or a even washing the dishes.
When I was in Italy, I had the most amazing spaghetti carbonara in one of the little lane ways in the back streets of Rome. My cousin and I started to chat to one of the waiters at the restaurant that we were having lunch at after an afternoon of exploring. His name was Angelo. Named after Saint Angelo, he explain that he grew up near the Vatican City and that he and his immediate family were each named after a particular saint. He knew the area quite well and began to share his secrets about the city he spoke so proudly of.
Four hours later and exchanging Australian/Italian stories we set off with some local hot spots that he had recommended. He had jotted down names of local bars and restaurants (which I brought back with me) on his notepad, and we were on our way to hunt down the best spaghetti in Rome. Piazza del Fico... we were on our way! All I can say....WOW! I was in love with my pasta at that moment.
There are actually no words to even describe the feeling I had after my first bite of authentic spaghetti carbonara, but it's something that I will remember forever! Grazie Saint Angelo!
So, I've tried to replicate the amazing taste I experienced, sitting in the back streets of Rome with the greatest plate of pasta know to mankind.
Spaghetti Carbonara - Serves 4
500g Barilla Spaghetti n.5
1 cup grated parmesan cheese
2 cloves garlic, finely sliced
10 slices of pancetta, roughly chopped
1/2 cup parsley, roughly chopped
salt & pepper
1. Cook the pasta according to packet instructions. While the pasta is cooking you can prepare the other steps.
2. Whisk the eggs in a small bowl. Add the parsley and cheese and set aside.
3. When the pasta is about a few minutes into cooking you can start with the pancetta. Heat the oil in a saucepan on a medium heat. Add the garlic and after a minute add the pancetta and cook until almost.
4. Your pasta should be ready as the pancetta is almost crispy. Turn the heat off.
5. Drain the pasta but reserve about a 1/2 a cup of water. Add your pasta and water to the pancetta mix.
6. Add the egg mixture to the pasta and mix well. Never leave the heat on otherwise you'll be eating scrambled eggs with your pasta!
7. Serve and add more parmesan and parsley if desired. (I always do) Season with salt & pepper.
8. Enjoy x