Guest Chef Appearance: Kate's Spaghetti Carbonara

Believe it or not, I have known Kate for about 13 years and she has never once cooked for me! Well, unless you count the the odd Promite sandwich... (and she does make a good one). So you can imagine that I jumped at her offer to come round and cook me an Italian classic!

This recipe was really really delicious! The best thing about it is that it has no cream, so it's not too heavy, plus it has bacon, and everyone loves bacon.


Kate?s Spaghetti Carbonara

INGREDIENTS

200 grams bacon or pancetta (I chose pancetta and got it thick sliced, but you could use thin, either way it?s excellent for its saltiness)
1 medium brown onion, finely chopped
1/4 cup white wine (chardonnay is good as it?s dry, but I used sauv blanc ? whatever?s open!)
500 grams spaghetti
3 large eggs
3/4 cup Parmigiano-Reggiano, finely grated
1/3 cup Pecorino Romano, finely grated
3/4 cup chopped flat leaf parsley
1/2 teaspoon salt
coarsely ground black pepper

METHOD

Put a large pot of salted water on to boil.

Cut bacon or pancetta into thick, short strips, then cook in a heavy skillet over moderate heat, stirring, until fat begins to render - about 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden - about 10 minutes.

Add wine and boil until reduced by half, 1 to 2 minutes. Add spaghetti to pot of boiling water.

While pasta is cooking, whisk together eggs, Parmigiano-Reggiano, Pecorino Romano, coarsely ground black pepper, and salt in a small bowl. Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Return to very low heat and add egg mixture, tossing to combine.

Add chopped parsley, some extra ground pepper, and a little extra virgin olive oil (if required). Serve immediately with a little cheese sprinkled on top.

Serves 4